Photo: Eiliv Sonas Aceron
Twice-baked Roquefort Souffles
13 ingredients
Serves 6
openrecipes
The obvious advantage of twice-baked souffle is that they can be done and dusted the day before you need them. Then they rise up again like a dream, with a brilliantly light texture and flavour
Estimated Nutrition (whole recipe, rough)
903
Calories
30g
Protein
32g
Fat
122g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 oz (175 g) Roquefort
- 8 fl oz (225 ml) milk
- ¼ inch (5 mm) onion slice
- 1 bay leaf
- grating of nutmeg
- 6 whole black peppercorns
- 1 ½ oz (40 g) butter
- 1 ½ oz (40 g) plain flour
- 4 large eggs, separated
- 5 fl oz (150 ml) double cream
- salt and freshly milled black pepper
- To Garnish
- 6 sprigs watercress
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes