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Cornish Blue Twice-Baked Soufflés

While we don’t have award-winning Cornish Blue cheese available to us, we do have the likewise award-winning Point Reyes Original Blue easily at hand, and boy, are we glad we do — this recipe is knock-your-socks-off good! Truly any soft, creamy, Gorgonzola-ish blue will do, and the beauty of this recipe is it may be prepared ahead of time, making it perfect (and perfectly easy!) to offer as an elegant first course come dinner party time.

Cornish Blue Twice-Baked Soufflés

3 tbs. unsalted butter, plus extra for greasing
4 tbs. all-purpose flour
¾ cup whole milk
2 large eggs, separated
4¼ oz. crumbled blue cheese
3 tbs. finely grated Parmesan

For the pear salad

2 oz. mixed salad leaves
1 pear, thinly sliced
1 tsp. lemon juice
1 tbs. olive oil

Grease four ½ cup ramekins with butter. Melt the 3 tbs. butter in a saucepan over a medium heat and add the flour. Stir to form a paste, then cook for 1 minute. Take off the heat and slowly whisk in the milk. Return the pan to the heat, bring the mixture to a boil, stirring constantly, then simmer gently for 2 minutes until thickened. Pour into a large mixing bowl and leave to cool a little before beating in the egg yolks and folding in the blue cheese. Season, then put the mixture aside.

Heat the oven to 400°F and boil the kettle. Whisk the egg whites until they form medium peaks, then stir 1 tbs. into the cooled cheese mixture to loosen. Fold in the remaining egg whites with a spatula. Fill the ramekins with the mixture until they are ¾ full and put them in a small roasting tin. Pour boiling water into the tin until it comes halfway up the outside of the ramekins. Bake for 15-20 minutes until just set. Take the soufflés out of the tin and leave to rest on a wire rack for 15-20 minutes (the soufflés will sink slightly as they cool). May be covered in the ramekins and kept in the fridge for up to 1 day – if they have been refrigerated, leave at room temperature for 15 minutes before baking.

With the oven at 400°F, take the soufflés out of the ramekins and place upside-down on a non-stick baking tray. Sprinkle with Parmesan and bake for 8-10 minutes until golden and risen. While the soufflés are baking, divide the salad leaves and pear slices between serving plates. Whisk the lemon juice and olive oil together with some seasoning. Drizzle the dressing over the salad, then top with the soufflés and serve immediately.

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