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Souffle of Roquefort Cheese With Pears

The recipe is from _Nico_ by Nico Ladenis.
Kay Hartman

Butter softened for greasing
50 g butter
50 g plain flour
150 ml milk
100 g Roquefort cheese, crumbled
2 egg yolks
Salt and pepper
5 egg whites
A few drops of lemon juice
60 grams brioche crumbs, mixed with
40 grams ground walnuts

1. Butter 4 ramekins with soft butter and freeze. Repeat this three times in order to obtain a good coating.

2. Melt the butter in a saucepan and slowly add the flour, stirring contantly until the mixture becomes a light-coloured roux.

3. Gradually mix in the milk to make a thick bechamel. [I thought the mixture was too thick. I added quite a bit more milk. It was still thick when I was done.]

4. Add the Roquefort.

5. Put this mixture into a metal bowl, fold in the egg yolks and season with salt and pepper.

6. Meanwhile whisk the egg whites to soft peaks and add the lemon juice.

7. Carefully fold the egg whites into the souffle mixture.

8. Coat each ramekin with the brioche crumb and walnut mixture.

9. Add the souffle mixture and tap on the work surface to expel any air bubbles.

10. Using a spatula, smooth over the top.

11. Place the souffles in an oven tray filled with boiling water and bake in the oven preheated to 180 degrees C/ 350 degrees F/gas mark 4 for 15 to 20 minutes. [I didn't put the souffles in a water bath. Not on purpose. I was rushing and didn't see that in the recipe.]

12. When risen and firm, remove from the oven. You can actually put the souffles in the oven twice, to rise a second time just before serving. [I don't believe this.]

PRESENTATION

We serve this with a salad of baby spinach with a walnut oil vinaigrette [I didn't make the salad but I will next time], sliced poached pears [recipe posted separately] and caramelized walnuts. [I made some sugared walnuts. Recipe posted separately.]