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Royal Blue Cheshire Double Baked Soufflés

Recipe for Double Baked Cheese Souffle 

Double baking using mild and tasty Hartington Blue Stilton is the stress free method to make Souffles. To reduce the richness and also the fat content we have used half fat skimmed milk and half fat Creme Fraiche the result is still fantastically tasty.

Makes 4 Souffle Starters 
Prep 25 minutes cooking time 25-30 minutes


225ml Semi Skimmed milk
1/2 small onion, thickly sliced
pinch nutmeg
1 tsp Oregano
2 tbsp butter, plus extra for greasing
3 tbsp plain flour
1 tsp English mustard powder
2 eggs, separated
100g Hartington Blue Stilton finely grated
4 tbsp Creme Fraiche
Green leaf salad



1. Heat oven to 180C/fan 160C/gas 4. Put milk, onion, nutmeg and oregano into a pan. Bring to the boil, then set side to infuse for 20 mins, Butter 4 x 150ml ramekins. 

2. Melt the butter in another saucepan. Use a whisk to blend in the flour to create a roux, reduce the heat and cook out the flour for 1 min, stirring continually. Remove from the heat and gradually whisk in the sieved milk until smooth. Return to the hob and stir until the sauce boils and thickens.

3. Take pan off the heat, stir in the mustard powder, egg yolks and three-quarters of the Blue Cheshire or Stilton cheese, then season. Scrape mixture into a large mixing bowl. In another big bowl, whisk the egg whites until stiff (tip rinse the bowl first with boiling water to make sure no grease is in the bowl otherwise the egg whites will not stiffen). Boil a full kettle. Mix a large spoonful of the whites first then Carefully fold the rest of the whites into the cheese mix until all white is gone and fill ramekins two thirds full. Transfer to a roasting tin, then pour the boiling water into the tin until it reaches halfway up the ramekins. Bake for 15-20 mins or until risen, just set and still a little wobbly. Lift ramekins out of the tin straight away and leave to cool for at least 30 minutes. You can leave these in a fridge for a couple of days at this stage.

4. To finish off warm the Creme Fraiche in a saucepan and add the rest of the grated Royal Blue Cheshire or Stilton Cheese until melted stirring constantly. Heat the oven to 220C/fan 200C/gas 7. Loosen the soufflés around the edges with a knife, then turn out, upside down, into a shallow ovenproof dish. Spoon over the Royal Blue Creme and you can also grate more cheese on top if required over each soufflé. Bake for 10-12 mins till puffed and golden on the top. Serve straight away with a lightly dressed mixed green leaf salad and cherry tomatoes.

 Baking Souffle with Cheese