| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 150 |
g |
Blue cheese; crumbled |
| 100 |
g |
Flour; sifted |
| 100 |
g |
Unsalted butter |
| 6 |
md |
Eggs; separated |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Mustard powder |
| 60 |
g |
Parmesan cheese |
| 850 |
ml |
Warm milk; infused with bay |
|
|
; leaf and onion |
| 50 |
g |
Macaroni; cooked |
INSTRUCTIONS
Preheat the oven to 220/425/gas 7. Make a white roux with the butter
and flour. Add the mustard powder. Add the warm milk then the nutmeg
and cayenne pepper. Remove from the heat and add the blue cheese.
Add a pinch of salt to the egg white and whisk until stiff. Add the
egg yolks to the roux, then add the parmesan. Mix in a little egg
white with the roux mix then fold in the rest.
Fill a buttered souffl. mould and cook in a preheated oven for
approximately 15 minutes. Serve immediately
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