Recipe: Roquefort Souffle

Recipe: Roquefort Souffle - Click to enlarge
  • 100 g (¼ lb.) of Roquefort
  • 2 tablespoons of crème fraîche
  • 3 whole eggs
  • 1 teaspoon brandy
Uses :Emile Henry 20 cm / 8" soufflé dish

  1. Put the Roquefort, crème fraîche, whole eggs and brandy in the bowl of a food processor.
  2. Beat the ingredients until you obtain a really creamy mixture.
  3. Put this mixture in a buttered Emile Henry soufflé mould.
  4. Cook in a bain-marie in the oven for about 35 min.
  5. When the soufflé is cooked, take it out of the oven immediately and serve without further delay.

Company Info Store Locations Careers In The News Homemade Fun! Newsletter Contact Us Shipping Info Security & Privacy FAQ's Return Policy All Resources Gift Ideas Recipes Store Events Top Brands on Sale Buyer's Guides