- 1 tablespoon soft butter
- 1 tablespoon flour
- 6 ounces milk
- 9 egg yolks
- 2 ounces Stilton blue cheese, crumbled
- 1 teaspoon mild mustard
- Salt and pepper
- 8 ounces egg whites
- 1 teaspoon corn flour
- Pinch salt
- 2 cups celeriac, finely sliced into sticks
- 1/2 cup Granny Smith apple, finely sliced into sticks
- 1/4 cup chopped walnuts, plus extra for garnish
- 1/2 teaspoon mild mustard
- 3 tablespoons mayonnaise
Preheat the oven to 375 degrees F.
In a separate bowl, beat the egg whites, corn flour, and salt until stiff but fluffy. Add a small amount of the egg whites to the souffle base and blend. Add the remaining egg whites to the mixture and fold gently. Gently spoon in the mixture into 6 buttered ramekins and place in the oven. Bake souffles for approximately 10 minutes until they have risen and are golden. Once you remove them from the oven, allow to rest for 1 minute before serving.
To prepare the salad, mix all of the ingredients together.
To serve, place the salad on each plate on the side and remove the souffle from the ramekins and invert 1 onto each plate. Top the souffle with chopped walnuts.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.