Stilton Soufflé with a Zesty Orange Sauce

Submitted by Rimmer

Ok I've got to apologise first because i used a camera phone, with the result that all the photos suck, including the last one of it risen Sad

I came up with this idea a few weeks ago and this has given me the excuse to try it.

Ingredients(makes 2)

For Soufflé

• 25g plain flour
• 25g Unsalted butter
• 2 egg yolks
• 3 egg whites
• 125ml whole milk
• juice of half a lemon
• 45g Gruyere cheese (grated)
• 45g Stilton (crumbled) If you can't find stilton use another blue cheese such as Dolchelatta or roquefort.

For Sauce

• The zest and juice of one orange
• 250g sugar
• few sprigs of mint (optional)

Preparation

Ok, soufflés often scare people but really they are pretty easy to make.

1. Heat the oven to 190c or about gas mark 5, and put in a baking tray to warm up, this will give the Soufflés a good boost.

2. Now prepare your dishes. The best way to do this is to use a brush to line the dish with butter (be generous here and give it a nice coating) then put in a couple of teaspoons of flour and shake that mother. Get rid of excess flour by banging it on a table.

3. Ok now its time to make a kind of backwards roux. First mix the flour and butter together till smooth. Now heat the milk to boiling point in a pan, then remove from heat and add the flour mix to it and whisk it really well until nice and smooth.

4.Add the grated gruyere and egg yolks and again whisk well, season here, a few pinches of salt will do it, in my opinion cayenne pepper goes better than black.

5.Ok now its time for those egg whites. Make sure all the equipment you use is free of grease, and that the egg whites themselves have no yolk in, otherwise it won't work. You need to whisk the eggs till soft peaks form, basically when you pull the whisk out the mix will fall off the whisk and will leave a soft peak in the bowl. I probably went a bit too far to be honest.

6. Once your satisfied with the egg whites fold in some salt and about 3/4 of the stilton, best off using a plastic spatula or some people use forks.

7. Now put about a third of the egg whites into the roux and mix well. Then add the remaining egg whites and fold in very carefully, it doesn't need to be too consistent. (yeah I got carried away and forgot to take photos)

8. Fill the prepared dishes about half way up and add the remaining stilton, and cover with the rest of the mix or until it comes just below the top of the dish. Place in the oven on the baking tray for around 12 minutes until risen and golden brown and texture like sun.

9. You'll need all the garnish ready at this point because that fucker will go down quicker than Paris Hilton on crack.

Now heres the easy bit the sauce. Add the sugar, zest and juice to a pan and heat over a medium heat mixing all the time until at the desired consistency.

Finished: I really wish I had a decent camera....

Tastes good would be better as a desert dish though.