30g plain flour
150ml warmed milk
50g blue cheese, crumbled
2 Tbs parmesan, grated
1 Tbs parsley, finely chopped
2 eggs separated
salt and freshly ground black pepper
1 cup cream
baby salad leaves tossed in 2 tsp extra virgin olive oil and a squeeze of lemon juice, to serve
Preheat oven to 180C. Grease and lightly flour two souffle dishes.
Melt the butter in a saucepan then stir in the flour and cook for 2 minutes. Add the milk while stirring over a low heat then let cook for another 3 minutes.
Add the cheeses and parsley then take off the heat. Stir in the egg yolks and season. Beat the egg whites until peaks form, but not stiff. Quickly fold through the mixture then pour into the moulds. Stand the souffles in a baking dish and pour in enough boiling water to reach halfway up the sides. Cook for 20 minutes or until firm and puffy.
Allow to rest for a couple of minutes. Cover a plate with plastic wrap then invert, cover and refrigerate until needed. (The plastic will help slide the souffle off the plate when you are ready to heat it.)
To serve, preheat the oven to 180C. Put the souffles in individual dishes or together, making sure they don't touch. Pour over a cup of cream per souffle then bake for 15 minutes or until golden. Serve with baby salad leaves.