Blue Cheese Souffle Recipe Inspiration Brindisa
OccasionsVegetarian Recipes
Not as scary to make as you think and definitely delicious!

Heat oven to 200C/180C fan, and place a baking sheet on the middle shelf.

 

To prepare the soufflé dish:

Butter the soufflé dish, sprinkle in the panko breadcrumbs and rotate the dish to ensure the dish is evenly coated. Tip out any excess breadcrumbs.

To make the cheese sauce:

  1. Melt the butter in a saucepan over a medium heat. Stir in the flour and mustard powder.
  2. Cook, stirring, for 1 min.
  3. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to a low heat and stir continuously until very thick (around 10 mins)
  4. Transfer to a bowl and allow to cool.
  5. Once cooled, add the egg yolks into the sauce. Stir in the Picos De Europa, you may leave a few small bits of cheese in the mixture but it should be pretty smooth.

To make the soufflé mixture:

  1. Use a clean whisk and clean bowl to beat the egg whites until soft peaks form.
  2. Using a metal spoon, fold 1/3 of the whipped whites into the white sauce to loosen the thick sauce. Once incorporated, gently fold the rest of the egg whites. Do not overfold as you risk losing too much precious air! It is fine to have a few white streaks in the mixture.

Baking the soufflé:

  1. Spoon the mixture into the dish. The mixture should come up to roughly 2/3 of the dish. If your dish is slightly smaller than the one in this recipe and your mixture nearly reaches the top, run your thumb around the edge to create a ‘top hat’ effect; this ensures the soufflé rises above the rim and doesn’t stick.
  2. Place on the baking sheet and bake for 45-50 mins until the top is golden brown, well risen and has a slight wobble. Do not be tempted to peek or open the oven door during cooking time or the souffle will collapse. Serve immediately.

 

Little tips

Make sure to add the milk very gradually when making the sauce. Using a rubber spatula is a very good way to squash out any lumps of flour before adding more milk. The sauce must be velvety smooth!

The egg whites must not over whisked or folded in too vigorously, causing the air to be knocked out of them.

Do not oven door is opened before the 45 minutes are up or the soufflé will collapse.

There should be a little runny mixture in the very centre of the soufflé, but if it is completely runny inside it will need to cook for longer.

Always check the temperature of your oven with an oven thermometer as a lot of ovens are not properly calibrated.

      Picos Blue Cheese Soufflé

      Cooking timeCooking time: 45 min
      Ready in: 65 min
      Prep time: 20 min
      Serves: Serves 6-8
      Not as scary to make as you think and definitely delicious!

      Ingredients

      Brindisa products

      125g Picos de Europa, crumbled

      Other products

      12g panko breadcrumbs
      75g plain flour
      1.5 tsp mustard powder
      450ml milk
      6 medium eggs, separated
      75g butter, plus extra for greasing

      Shop the recipe - 1 products available

      Valdeon Blue cheese picos de europa Brindisa Spanish FoodsValdeon Blue cheese picos de europa Brindisa Spanish Foods
      Picos Blue
      Tangy with creamy, buttery texture. Mountain blue cheese wrapped in maple leaves. A lot going on. Matured in our Cheese Rooms The Valdeón (Picos de Europa IGP) is a pasteurised blue cheese made from a blend of cow's and goat's milk. This highly recognisable sycamore leaf wrapped cheese, has a creamy and buttery melting texture with lovely mushroomy, nutty and sometimes spicy flavours. It is delicious by itself or used to cook with.  Try our Picos Blue Soufflé recipe. Net weight: approx. 600g quarter, and 300g wedge.  
      (11)
      From £10.75
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      Heat oven to 200C/180C fan, and place a baking sheet on the middle shelf.

       

      To prepare the soufflé dish:

      Butter the soufflé dish, sprinkle in the panko breadcrumbs and rotate the dish to ensure the dish is evenly coated. Tip out any excess breadcrumbs.

      To make the cheese sauce:

      1. Melt the butter in a saucepan over a medium heat. Stir in the flour and mustard powder.
      2. Cook, stirring, for 1 min.
      3. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to a low heat and stir continuously until very thick (around 10 mins)
      4. Transfer to a bowl and allow to cool.
      5. Once cooled, add the egg yolks into the sauce. Stir in the Picos De Europa, you may leave a few small bits of cheese in the mixture but it should be pretty smooth.

      To make the soufflé mixture:

      1. Use a clean whisk and clean bowl to beat the egg whites until soft peaks form.
      2. Using a metal spoon, fold 1/3 of the whipped whites into the white sauce to loosen the thick sauce. Once incorporated, gently fold the rest of the egg whites. Do not overfold as you risk losing too much precious air! It is fine to have a few white streaks in the mixture.

      Baking the soufflé:

      1. Spoon the mixture into the dish. The mixture should come up to roughly 2/3 of the dish. If your dish is slightly smaller than the one in this recipe and your mixture nearly reaches the top, run your thumb around the edge to create a ‘top hat’ effect; this ensures the soufflé rises above the rim and doesn’t stick.
      2. Place on the baking sheet and bake for 45-50 mins until the top is golden brown, well risen and has a slight wobble. Do not be tempted to peek or open the oven door during cooking time or the souffle will collapse. Serve immediately.

       

      Little tips

      Make sure to add the milk very gradually when making the sauce. Using a rubber spatula is a very good way to squash out any lumps of flour before adding more milk. The sauce must be velvety smooth!

      The egg whites must not over whisked or folded in too vigorously, causing the air to be knocked out of them.

      Do not oven door is opened before the 45 minutes are up or the soufflé will collapse.

      There should be a little runny mixture in the very centre of the soufflé, but if it is completely runny inside it will need to cook for longer.

      Always check the temperature of your oven with an oven thermometer as a lot of ovens are not properly calibrated.

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          Freshly Sliced Boneless Señorio Acorn Fed 100% Ibérico Ham, 100g
          Freshly sliced in our Balham Deli. This DOP Extremadura ibérico de bellota ham is made from animals raised in Extremadura that have fattened on acorns for 10 -12 weeks on the local dehesa and have then been cured in Badajoz for more than 3 years. 100% ibérico. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. Ideal for sandwiches with crusty bread or pan de coca, tomato and extra virgin olive oil.  For best results, remove from fridge at least 30 minutes before serving. Please be aware that, depending upon which part of the ham your pack has been sliced from, the proportion of delicious acorn fat to lean meat will vary. **Vacuum-packed
          (10)
          £22.50
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          Chocolate sardines novelty christmas gift barcelonaChocolate sardines novelty christmas gift barcelona
          Chocolate Sardines 24g
          Milk chocolate wrapped in foil to look like sardines. A great treat to amuse children. They will like these chocolate sardines more than the real ones!  Taste profile: Smooth and creamy milk chocolate with vanilla notes. By Simon Coll, a chocolatier family business founded in 1840, in Catalonia. As featured in The Guardian's 'Christmas Gift Gifts for Food Lovers' 2024
          (3)
          £2.65
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          judion butter beans in a jar Navarrico Butter Beans, Brindisa Spanish Foods
          Navarrico Butter Beans, 700g
          These butter beans, or judiones, are carefully cooked to retain their shape and texture. The judion beans are soft, buttery and creamy and can be turned into a smooth puree, used in salads or added late to a slow cooked meat dish.
          (62)
          £7.00
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          brindisa spanish foods tortas de aceite
          Gavino Traditional Olive Oil Biscuits 180g
          The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville. Made in several different flavours, the traditional biscuit is sweet, crisp and flaky with a mild taste of anise. Contains 6 tortas per pack
          (15)
          £4.75
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          Brindisa Tarta de Santiago IGP Almond Cake Brindisa Spanish Foods
          Brindisa Tarta de Santiago IGP Almond Cake 700g
          Tarta de Santiago is the iconic product of this Galician city, popular with pilgrims for over a thousand years. Composed of a pastry case filled with almond paste, the most recognisable characteristic of the cake is the cross of St James in sugar on its surface. Rich, dense and moist, a delicious hand-made cake.
          (92)
          £13.95
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          100% iberico ham in the bone with a 'Great Taste' award on a white backgroundSenorio 100% iberico ham on th bone on a wooden board with a label in an outdoor setting
          Out of stock
          Señorío Acorn Fed 100% Ibérico Ham, Whole
          Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa.This DOP Extremadura Ibérico ham comes from animals raised in Extremadura, fattened on acorns for 10-12 weeks on the local dehesa, and then cured in Badajoz for over three years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. A 1-star Great Taste Awards winner in 2024 Minimum weight 7kg Find out more about Ibérico Ham and how to carve at our Ham School.  
          (1)
          £714.00
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