Twice Baked Soufflé

Ingredients:

225 ml semi skimmed milk
40g butter
40g plain flour
4 egg yokes
200g Roquefort cheese - crumbled
150 ml double cream

Method:

1. Heat oven to 180C.
2. Prepare ramekins with melted butter.
3. Add milk, butter & flour in saucepan over medium heat & whilst ingredients together until it is a thick, smooth & glossy sauce.
4. Turn the heat as low as possible & cook for 2 minutes.
5. Add salt & pepper & cool slightly.
6. Whisk in egg yokes & then add the 100g of cheese until almost melted.
7. Whilst egg whites until they form soft peaks.
8. Add a large spoonful of egg whites to mixture, fold gently to loosen the mixture.
9. Then add the mixture into the remaining egg whites using lifting & folding movements.
10. Place ramekins in an oblong baking tin & divide mixture between 6 ramekins & pour in 1 cm hot water into baking tin.
11. Bake in centre of oven for 20 minutes.
12. Remove ramekins to wire cooling rack & cool.  Souffles may be stored in fridge for 24 hours covered with cling film.
13. For second baking, remove soufflés from ramekins with palate knife & place right way up on baking sheet with liner.
14. Bake in centre of oven at 180C for 30 minutes.
15. Heat remaining Roquefort cheese with double cream.
16. Serve souffles on warm plates with the sauce poured over.

Note: Ramekin dish is 7.5 cm x 4cm