Mel and Mal's Cheese Souffle in the Halogen Oven

  • 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

Using the Halogen Oven puffs up the souffle - impress your friends and family!!

Serves : 6        Prep/Cooking Time : 40 mins

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


Prepare the Souffle Mix

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.

Finish and Bake

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 the lower rack in the halogen oven and set the timer to 12 minutes,
and the temperature knob to 180ºC. Bake for 25 minutes until golden brown and nicely risen.

Sprinkle with the grated nutmeg and serve immediately

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