Stilton soufflé Recipe
- 30g/1oz unsalted butter
- 30g/1oz plain flour
- 55ml/2fl oz milk
- 2 free-range eggs, separated
- 55g/2oz Stilton cheese, grated
- 1 tsp Dijon mustard
- Preheat the oven to 220C/425F/Gas 7.
- Gently melt the butter in a pan and stir in the flour to make a roux.
- Gradually whisk in the milk then remove from the heat and stir in the egg yolks.
- Stir in the cheese and mustard to combine.
- In a separate clean bowl, whisk the egg whites to form stiff peaks.
- Fold the egg whites into the cheese mixture and pour into a greased ovenproof dish.
- Bake in the oven for 10-12 minutes, or until well risen and golden. Serve at once.
