Twice-baked stilton, watercress and walnut soufflés
- December 2011
- Serves 6
- Takes 20 minutes to make, 30-35 minutes to cook, plus infusing
Impress your guests with this twice-baked soufflé starter recipe that can be made ahead.
- 24.7g (11.3g saturated)
- 5.6g (2.7g sugars)
Make up to the end of step 4, cool, then wrap each in cling film. Freeze for up to 1 month and defrost in the fridge overnight. Alternatively, keep chilled for up to 24 hours. When ready to serve, continue from step 5.
Walnut, apple and stilton all point towards the fruity, fresh qualities of chenin blanc – apples, pears and guava in a glass. Bag a South African bottle.
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