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Blue cheese and truffle honey souffle with rocket and pear salad

Name: Blue cheese and truffle honey souffle with rocket and pear salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup (250ml) milk; 250g soft creamy blue cheese, roughly chopped; 2/3 cup (100g) plain flour, sifted; 5 eggs separated; 2 tbs truffle infused honey; 2 cups loosely-packed wild rocket; 1 pear, cored , thinly sliced into segments; 1/2 cup (50g) walnuts, roasted, chopped; 50g blue cheese, cut into small pieces; 2 tsp truffle infused honey; 2 tsp lemon juice

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by Chrissy Freer

Nutritionist and food writer

Oct 03, 2015

Ingredients (11)

1 cup (250ml) milk
250g soft creamy blue cheese, roughly chopped
2/3 cup (100g) plain flour, sifted
5 eggs separated
2 tbs truffle infused honey

Rocket and pear salad

2 cups loosely-packed wild rocket
1 pear, cored , thinly sliced into segments
1/2 cup (50g) walnuts, roasted, chopped
50g blue cheese, cut into small pieces
2 tsp truffle infused honey
2 tsp lemon juice

Method

1.

Grease four 1 cup (250ml) ramekins.
2.

For the salad, combine ingredients, season to taste and set aside.
3.

To make the souffle, place milk in a saucepan over medium heat, add the flour and continue to whisk until smooth. Add the egg yolks, 1 at a time, beating with a wooden spoon after each addition until well combined, then cook, stirring for a further 5 minutes. Add honey and stirring well to combine. Season to taste and set aside to allow to cool to room temperature.
4.

Preheat oven to 180°C.
5.

Beat the eggwhites until firm peaks form, then gently fold half through the souffle mixture, followed by the other half. Add some of the mixture to the moulds, then fill them all to the top. Place on a tray and bake for 12 minutes or until the souffle is raised above the mould by 2cm and golden. Serve immediately with the rocket and blue cheese salad.