DORBLU SOUFFLES

RECIPE SERVES 4

INGREDIENTS

200 g DORBLU Royal Blu
30 g butter
40 g flour
100 ml milk
100 ml white wine
pepper, salt, nutmeg
1 egg
2 egg yolks and 2 egg whites

PREPARATION

Melt the butter on a low heat, add the flour and stir with a whisk. Add the milk and white wine, beat to smooth dough and bring to the boil. Remove from the heat and allow cooling slightly.
Meanwhile, remove the rind of the DORBLU Royal Blu, chop coarsely and strain through a sieve. Mix with the dough and season with pepper, salt and grated nutmeg.

Gradually stir in the whole egg and 2 egg yolks. Add a pinch of salt to the egg whites, beat vigorously and add to the soufflé mixture.

Grease 4 soufflé or muffin tins with butter and 2/3 fill them. Pour water into an oven-proof tray and put the tins inside. Place the water bath into a preheated oven and cook at 200° C for 30–35 minutes.

TO SERVE

Perfect with a mixed salad.