roquefort-souffle

I love soufflés. I love the fact that they’re light and fluffy, yet have a distinctly ‘special occasion’ feel to them. For someone to make an effort to make you soufflé, they must really love you. Which is why my advice is: don’t be nervous of making soufflé. So what if it sinks? Your friends and family will adore you all the same.

The secret of a successful soufflé lies in folding in the egg whites correctly – with long and semi-circular movements with a palette knife – and in not stirring the mixture too much, certainly not in heavy-handed way.

This recipe is very French in its influence – though the cranberry sauce is a non-French festive touch. You can leave it out if you wish, and simply serve the soufflé with steamed baby vegetables, or a crisp salad made from sliced apples, rocket (arugula), chicory and red radicchio.

This recipe is dedicated to those vegetarians who are looking for something light yet indulgent, and would never go near a hale and hearty nut roast! Serves 6.

For the cranberry sauce:
7 oz/ 175g cranberries
5 oz/ 125g white caster sugar
Juice and finely grated zest of ½ orange
1 teaspoon allspice berries, finely crushed in a mortar

For the soufflé:
2 oz/ 50g hazelnuts
2 oz/ 50g unsalted butter + extra for greasing
2 oz/ 50g plain white flour
8 fl oz/ ½ pint whole milk (not low fat)
2 dried bay leaves
4 oz/ 100g roquefort cheese, crumbled
3 eggs, separated
4 oz/ 100g celeriac (celery root), peeled and finely grated
1 teaspoon fresh thyme leaves
Salt and pepper

1. Start by making the cranberry sauce. Wash the cranberries and, with just the amount of water clinging to them, heat them in a saucepan on gentle heat for 10 minutes until they are soft.
2. Add the sugar, orange juice and zest, and ground allspice. Bring the mixture to a boil, then lower the heat and simmer uncovered for about 15 minutes until the sauce acquires a jelly-like consistency. Set aside to cool.
3. To make the soufflé, pre-heat the oven to 375 C/ 190 C/ gas mark 5.
4. Grease 6 individual ramekins. Toast the hazelnuts in a small frying pan without any oil or butter. Cool, and coarsely grind in a small mixer. Lightly coat the base and sides of the ramekins with half of the ground hazelnuts.
5. Melt the butter in a saucepan. Add the flour and cook for a minute, stirring continuously.
6. Pour in the milk and bay leaves and cook until the sauce thickens. (You will need to stir the mixture frequently to make sure that it doesn’t stick to the bottom of the pan, and also to avoid lumps from forming). Cook for a couple of minutes, then cool slightly.
7. Add the roquefort, egg yolks, grated celeriac, thyme leaves, seasoning, and the remaining hazelnuts, and stir gently.
8. Whisk the egg whites until stiff. Fold them into the celeriac mixture.
9. Remove the bay leaves, and pour the soufflé mixture into the prepared ramekins. Place the ramekins into a roasting pan and add enough boiling water to reach two-thirds of the way up the sides of the dishes.
10. Bake for 30 – 35 minutes until well risen and golden. Serve immediately with a little of the cranberry sauce.

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