Butternut squash, blue cheese and quince jelly soufflé
- February 2019
- Serves 4 for lunch or as a starter, or 2 as a main course
- Hands-on time 30 min, Oven time 35 min
It’s one of the classics, yet many cooks shy away from it. Once you understand and master the technique, though – thickening the base, whisking the egg whites to perfect peaks – making a soufflé becomes a joy. Our recipe is flavoured with the sweet nuttiness of roasted squash, the tang of quality cheese and a touch of fruity acidity.
- Vegetarian recipes
- 33.1g (15.6g saturated)
- 27.8g (11.2g sugars)
Fold a small amount of the egg whites into the cheese sauce first to loosen it (step 7) – this will make it easier to fold in the rest.
Roast the squash and infuse the milk up to 48 hours ahead, then chill separately. Bring to room temperature to complete the recipe.
A dry French chenin blanc – a white that tastes a bit like quince itself.
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