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Blue cheese and thyme soufflés
- Published: 6 Nov 19
- Updated: 18 Mar 24
A classic dinner party dish with a twist, this easy-to-follow blue cheese and thyme soufflé recipe proves they’re not as challenging as you may think.
![Blue cheese and thyme soufflés](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/10/20190808_delicious2449-1-768x960.jpg)
If you like the look of this, you’ll love these asparagus and gruyère soufflés, too.
Ingredients
- 50g unsalted butter
- 30g breadcrumbs
- 30g plain flour
- Pinch English mustard powder
- Pinch cayenne pepper
- 300ml semi-skimmed milk
- 90g blue murder cheese (or other vegetarian blue cheese such as dorset blue vinney or stilton)
- A few fresh thyme sprigs, leaves picked, plus extra to serve
- 4 medium free-range eggs, separated
You’ll also need…
- 4 ramekins; an electric mixer
Method
- Heat the oven to 230°C/210°C fan/gas 8 and put a baking sheet in the oven to heat up. Melt 20g butter and brush it upwards over the inside of each ramekin. Sprinkle with breadcrumbs, turning to fully coat.
- Put the remaining 30g butter in a saucepan over a medium heat to melt, then add the flour, mustard powder and cayenne and whisk until smooth. Cook for 1 minute or until it starts to smell toasty, then remove from the heat and gradually add the milk, whisking well after each addition to form a smooth sauce.
- Return the pan to the heat and whisk the sauce as it comes to the boil, then lower the heat and simmer for 2 minutes until thickened. Remove from the heat, crumble in the cheese and stir until melted. Add the thyme then transfer to a large bowl. Once cooled slightly stir in the egg yolks and season generously with salt and pepper (see Make Ahead).
- Put the egg whites in a large, clean bowl and whisk to medium peaks using an electric mixer. Using a large metal spoon, fold a spoonful of the whites into the cheese mixture to loosen it, then quickly and carefully fold in the remaining whites, keeping as much volume as possible.
- Fill the ramekins generously with the soufflé mixture, then run the
tip of a dinner knife around the edge of each to loosen – this will help the soufflés rise as they bake. - Transfer the ramekins to the hot baking sheet and bake for 10-14 minutes until risen but still with a slight wobble in the centre. Sprinkle with extra thyme, then serve straightaway with a green salad.
This recipe is by Ballintaggart cookery school.
- Recipe from October 2019 Issue
Nutrition
- Calories
- 357kcals
- Fat
- 25.3g (14.1g saturated)
- Protein
- 17.3g
- Carbohydrates
- 14.9g (3.9g sugars)
- Fibre
- 0.3g
- Salt
- 0.8g
delicious. tips
Make until the end of step 3 up to a few hours ahead. Keep the egg whites covered at room temperature.
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