Cookbook

Suggested by Brigitte Pastor,
for 6 people.

● 7 ounce/200 grams Roquefort
● 2 ounce/50 grams unsalted butter (plus extra for greasing)
● 2 ounce/50 grams flour
● 10 fluid ounce/300 milliliters milk
● 3 egg yolks
● 4 egg whites
● ½ bunch chives, chopped
● ¼ teaspoon cayenne pepper powder
● 3/4 cup/100 grams finely chopped walnuts
● Salt and pepper

Ingredients for the Spiced Pear Chutney

● 2.2 pounds/1 kilograms pears (peeled, and diced into ¼'' cubes)
● 1 red onion finely diced
● 1 ounce/30 grams butter
● 1 stick cinnamon
● 1 star anise
● 1 bay leaf
● 4 tablespoons red wine vinegar
● 3 ounce/80 grams brown sugar
● ½ glass red wine
● Zest and juice of 1 orange

Preparation

Make the chutney first as this can be done days in advance.

Place the onion in a saucepan with the butter. Cook on a slow heat until the onion has started to soften and appears translucent. Add the pear and cook for another five or six minutes before adding in the wine, sugar, cinnamon, bay leaf, star anise, orange zest and juice.

Cook on a low heat for another 10-15 minutes or until the liquid has thickened and the pears are soft. Taste at this stage to check that the sweetness and balance is correct.

Chill before serving with the soufflé.

To make the soufflé, preheat the oven to 190° C/360° F and insert a flat tray for the soufflés to be cooked on.

Melt 2 ounces of the butter in a saucepan. When completely melted, add the flour and stir well. Keep stirring the mixture until it comes away from the sides of the pan.  Then add the milk a little at a time, whisking it to remove any lumps. Allow the mixture to come to a boil before you add more mixture to prevent lumps.

Once all the milk has been added, add in the crumbled Roquefort and allow to melt off the heat.

Melt the remaining butter and brush the insides of the ramekin molds in an upward motion.  This helps the soufflés rise evenly.  Once buttered, leave the molds to set in the fridge.  Once the butter is set, repeat this process again but this time dust the molds with the finely chopped blitzed walnuts.

Separate the eggs and mix the yolks into the cooled mixture one at a time.  Fold in the cayenne, seasoning, any remaining walnuts and the chives.

Whisk the egg whites to firm peaks and gently fold into the mixture a bit at a time using a metal spoon. When all is combined, spoon the mix into the ramekins and fill them to the top.  Run your thumb around the rim (this will ensure it rises evenly also).

Now place the soufflés on the hot tray and place into the oven for 15 minutes or until golden brown and perfectly risen.

Serve the soufflés in the ramekins as soon as they are cooked. When breaking into the middle of the soufflé, spoon in a tablespoon of the chutney.

 Courtesy of Vive le Cheese.