Last Minute Easter Recipe: Double Baked Blue Cheese Soufflé

Happy Easter everyone! If you are having guests over tonight and need an incredible recipe to wow them with, Chef Trevor Bird of Fable Kitchen and Egg Farmers of Canada have got you covered!

Double Baked Blue Cheese Soufflé
By: Chef Trevor Bird

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 10

Ingredients

Baked Soufflé

• 750ml milk
• 340g butter
• 340g flour
• Pinch of salt
• 75g parmesan cheese
• 75g blue cheese
• 7 egg yolks
• 7 egg whites

Raisin and Grape Gastrique

• 200g raisins
• 200g cider vinegar
• 200g honey
• 1 cinnamon stick
• 200g grapes, cut in half

Directions

Baked Soufflé

Step One: Bring milk to a simmer in a pot over low heat.

Step Two: Melt butter in a small pot and add flour, cook for 1 minute (this is called a roux), add in salt. Add in milk to roux, 1/3 at a time and beat with a wooden spoon.

Step Three: Let the base cool and then beat in cheese and egg yolks, then set aside. Whip egg whites to stiff peaks. Fold the egg whites into the cheese base 1/3 at a time, until it is light and fluffy. Pour the mixture into a well greased muffin tins.

Step Four: Bake at 150°F for 15-20 minutes or until risen and is golden brown. Remove from oven and let cool, remove from tins and let cool. When ready to serve place back in an oven at 350° for 5 minutes to warm through.

Raisin and Grape Gastrique

Place everything in a pot with the exception of the grapes and cook down until it is reduced by half. Stir in the grapes and spoon over warm soufflé. 

Enjoy!