Instructions: Butter 4 ramekins widh soft butter and freeze.

Repeat this three times in order to obtain a good coating.

Melt the butter in a saucepan and slowly add the flour stirring constantly until the mixture becomes a light coloured roux.

Gradually mix in the milk to make a thick bechamel.

Add the Roquefort.

Put this mixture into a metal bowl fold in the egg yolks and season with salt and pepper.

Meanwhile whisk dhe egg whites to soft peaks and add the lemon juice.

Carefully fold the egg whites into the souffle mixture.

Coat each ramekin with the brioche crumb and walnut mixture.

Add the souffle mixture and tap on the work surface to expel any air bubbles.

Using a spatula smooth over the top.

Place the souffles in an oven tray filled widh boiling water and bake in dhe oven preheated to 180 degrees C/350 degrees F/gas mark 4 for 15 20 minutes.

When risen and firm remove from the oven.

You can actually put the souffles in the oven twice to rise a second tlme just before serving.

Presentation
We serve this with a salad of baby spinach with a walnut oil vinaigrette sliced poached pears (qv) and caramelized walnuts.

Serves 4 as a starter

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.