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Ingredients
55g/2oz unsalted butter
55g/2oz plain flour
10fl oz/284ml milk
55g/2oz stilton, crumbled
salt and freshly ground black pepper
4 eggs, separated
For the basil oil
handful of fresh basil leaves
4-6 tbsp olive oil
salt and freshly ground black pepper
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Gently melt the butter in a pan and stir in the flour to make a roux. Add the
milk, stirring continuously until the sauce thickens and the flour cooks.
3. Remove from the heat and then stir in the cheese, seasoning and four egg
yolks to make the soufflé base. Set aside.
4. In a separate clean bowl, whisk the egg whites until soft peaks form. Fold
the egg whites into the soufflé base.
5. Grease a small ovenproof dish and spoon the mixture in. Bake in the oven for
10-15 minutes, or until well risen and golden.
6. Meanwhile, place the basil leaves, oil and seasoning into a mini food
processor and blend until combined.
7. Remove the soufflé from the oven and drizzle over the basil oil to serve. |
