- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 35 minutes
- Effort: medium
- 15 g unsalted butter, plus extra for greasing
- 1 tbsp plain flour
- 50 ml milk
- 3 eggs, separated
- 300 ml double cream
- 100 g stilton cheese, crumbled
- sea salt and freshly ground black pepper
- snipped chives, to garnish
1. Preheat the oven to 200C/gas 6. Butter 2 squares of parchment paper and place on a lightly buttered baking sheet.
2. Place the butter, flour and milk in a small saucepan and bring to the boil, whisking continuously. Season to taste.
3. Lower the heat and simmer for another 2-3 minutes, until the mixture thickens and forms a smooth sauce. Remove from the heat.
4. Whisk the egg whites until stiff.
5. Stir 2 egg yolks into the sauce. Remove 1 tablespoon of the sauce, cover and set aside.
6. Transfer the remaining sauce to a large bowl and fold in one-third of the egg whites to loosen the mixture. Carefully fold in the remainder.
7. Divide the mixture between the buttered parchment and bake for 5-6 minutes, until well risen and firm to the touch.
8. Meanwhile, heat the cream in an ovenproof frying pan and season generously. Whisk in the reserved sauce and bring to a gentle simmer. Remove the soufflés from the oven and carefully tip them into the cream. Spoon some of the cream mixture on top and then sprinkle with the Stilton. Put the frying pan in the oven and bake for 5 minutes until the soufflés are puffed up and lightly golden.
9. Transfer to serving bowls and spoon the sauce around. Garnish with chives and serve at once.
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