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.

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