Mel and Mal's Cheese Souffle

  • 175g blue vein cheese, crumbled
  • 500g Crème Fraiche
  • 6 Free range eggs, separated
  • Cayenne pepper to taste
  • 1 garlic clove, crushed
  • Sea salt and cayenne pepper to taste
  • 2tbs melted unsalted butter
  • 50g Freshly grated Parmesan cheese
  • Pinch of freshly grated nutmeg

I just love the rich, but light texture of this souffle, it is a wonderful starter, not too filling

If you are not a lover of blue vein cheese, try a mature cheddar instead.

Serves : 6        Prep/Cooking Time : 45 mins

Tip : Make the day before, cover and keep in the fridge, cook when ready to eat and it still rises!


Prepare the souffle mixture

Place the blue cheese, cayenne pepper, salt and crushed garlic in a food processor or blender (a bowl and stick blender will also do the job) and blitz until smooth in texture

Add the egg yolks and crème fraiche and blitz again until well blended in

In a clean bowl whisk the egg whites until stiff peaks form and then gently fold into the egg yolk mixture using a wooden spoon. Set aside.

Bake in Oven

Line the inside of each of the 6 ramekins and then sprinkle in the Parmesan cheese to adhere to the buttered sides and base of the ramekins shaking out the excess

Pour in the liquid into each ramekin and fill to the ¾ level

Place on a baking tray and bake in the oven at 180°C for about 30 minutes or until golden brown and set

Sprinkle with the grated nutmeg and serve immediately

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES