Recipe for Stilton Souffle 
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Yield:
4 servings
Ingredients:
Amount Ingredient
45 gm Plain flour, (1 1/2oz)
45 gm Unsalted butter, ( 1 1/2oz)
250 ml Milk, (9fl oz)
90 gm Grated parmesan cheese, (3oz)
4 x Eggs
Salt
Cayenne pepper
A whole lemon, juice of
90 gm Crumbled stilton cheese, (3oz)
----------------- TO LINE THE MOULD ----------------
1 tbl Unsalted butter, (softened)
25 gm Breadcrumbs, (3/4oz)
20 gm Walnuts or hazelnuts, (3/4oz)
Instructions:
Instructions: Preheat oven to 190 C/375 F/gas mark 5.

Butter the souffle moulds and shake breadcrumbs mixed with crushed nuts to line moulds. Chill in fridge.

Mix butter and flour until smooth and separately boil the milk. Add the butter and flour mixture to the milk, whisking constantly, until smooth.

Leave to cool. Add the parmesan cheese and beaten egg yolks, a little salt and cayenne pepper.

Whisk the egg whites until they are at the soft peak stage. Add a little lemon juice plus about 20g of the stilton cheese. Fold the egg whites into the butter and flour mixture.

Fill each mould to around one third with the mixture and then add one quarter of the remaining stilton. Fill to top of mould. Run your thumb around the top of the mould to separate the mixture from the edge of the dish and bake in the pre-heated over for 13-15 minutes until risen and golden and serve immediately.

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