It’s the final week! I can hardly believe it’s been 6 weeks already.
I’ve had so much fun and the Kenwood Chef Sense has really revolutionised my cooking. I won’t be hanging up my apron anytime soon, I have so much enthusiasm to try new things.
This week’s recipe is Roquefort Cheese Soufflé created by Raymond Blanc.
I have never eaten a soufflé before or even attempted making one. What I know about soufflés from cooking shows is that there’s usually a fear of it not rising or collapsing – all very nerve-racking.
I love this quote by James Beard “the only thing that will make a soufflé fall is if it knows you’re afraid of it”.
So here’s what you’ll need:
Ingredients
- 20g Butter, unsalted, melted
- 20g Breadcrumbs, dry
- 20g Butter, unsalted
- 20g Plain flour
- 100ml Milk, whole
- 3-4 rasps Nutmeg
- 80g Roquefort cheese
- 5 Egg whites, organic/free-range, medium sized
- 2g/ 2 pinches Sea salt
- 5g/ 1 squeeze Lemon juice
Roquefort Cheese Soufflé
Recipe created by Raymond Blanc OBE, Michelin-Star Chef, Author and Television Personality
Makes: 4 soufflés
Preparation time: 20 minutes
Cooking time: 9-10 minutes
Equipment: Kenwood Chef Sense with whisk attachment, 4 soufflé moulds (82.5mm diameter x 55mm high)
Method
- Preheat the oven to 190°C (ideally an electric fan oven)
- On a medium heat in a medium saucepan cook the butter and flour together for 4-5 minutes without colouring. This is called a roux and will thicken the milk, giving structure and support to the soufflés
- Add all the milk and whisk to evenly distribute the roux. Lower the heat and continue to cook, stirring from time to time for 2-3 minutes until the milk thickens and becomes a thick and shiny béchamel sauce
- Season with a few rasps of nutmeg
- Add the Roquefort cheese to the warm béchamel sauce and whisk until the cheese has melted and emulsified. This will be the base of your soufflé
- Line the 4 soufflé moulds with melted butter and dried breadcrumbs
- Whisk the egg whites in the Kenwood Chef Sense on full speed for about 2 minutes until you reach medium peaks. You can add a few drops of lemon juice here to prevent the egg white graining and to heighten the flavour
- Add the salt and continue whisking until firm peaks are formed. Remove the bowl from the Kenwood Chef Sense
- Whisk one third of the whipped egg whites into the soufflé base to lighten it. Carefully fold in the remaining egg whites being careful to prevent too much loss in volume
- Taste and adjust the seasoning with salt and pepper if required
- Fill each soufflé mould to the top and then encircle the rim of the soufflé mould using your thumb and index finger to clean the edge and to allow the soufflé to rise evenly
- Place into the preheated oven and cook for 9 minutes. Leave the soufflés to rest for a couple of minutes before you turn them out and serve
- Alternatively, if you are preparing the soufflés in advance, allow them to cool completely and remove them from the moulds onto a tray lined with breadcrumbs, this will stop them from sticking. Reheat for 6 minutes at 190°C before serving.
I watched Raymond several times and got all my ingredients ready. I decided to use gluten free bread crumbs and flour so my hubby could eat it. He’s never had a soufflé before and he loves all kinds of cheese…the stinkier, the better!
I start off by preheating the oven and then I grease and prepare my soufflé dishes.
Now it’s time to make the béchamel with the butter, flour and milk. I remember Raymond’s words “don’t start a disaster by burning the butter”. My béchamel looks thick and shiny and then I add the Roquefort cheese and mix thoroughly.
I carefully separate my eggs and whisk the egg whites in the Chef Sense.
I gently fold the egg whites into the soufflé base and fill the dishes. Then quickly put them in the oven.
After 10 minutes they are ready. It is truly amazing that a dish with a reputation for disaster can come out of the oven and dazzle everyone. I do a happy dance, no disaster in sight. Très bien!
The cheese soufflé tastes pretty good, it is rich yet simple, light and undeniably delicious. I mean where have you been all my life?!
Thank you Kenwood for giving me this incredible opportunity. I’m looking forward to the live final in London tomorrow afternoon. I can’t wait to meet judges and the other contestants.
Thank you all for reading my posts. I hope you’re inspired to try the recipes I’ve shared.
Keep your fingers crossed for me. I really hope to win and go from Disaster Chef to Kenwood Chef.
Have a lovely weekend.
Lola 🙂
