"This easy-to-make souffle is a
real treat for blue cheese lovers."

Serves 4 people

65g butter
60g plain flour
350ml milk
150g Gorgonzola Piccante*
4 whole eggs, separated
1 egg yolk
142ml single cream
70g grated Parmesan*
120g Acacia Honey with Hazelnuts*
salt & pepper




The products marked with * are available from our online deli. Just click on the link for more details.


1) Preheat the oven to 180 °C or gas mark 4.

2) Melt the butter in a small pan and use a little of it to butter 4 ramekins or other heatproof dishes of 250ml capacity.

3) Add the flour and stir with a wooden spoon for two minutes over a moderate heat to make a roux.

4) In another pan, bring the milk to the boil and whisk in the roux using a balloon whisk. Add the gorgonzola and season with salt & pepper to taste. Cook over a low heat for a few minutes.

5) Remove from the heat, then cool for a couple of minutes, then beat in the 5 egg yolks, one at a time.

6) Whisk the four egg whites until soft peak and gently fold them in.

7) Fill each mould to three-quarters full, place in a baking dish and half-fill the dish with boiling water. Bake for 20 minutes on the middle shelf, until golden and risen. Remove the soufflés and turn the oven up to 200°C or gas mark 6

8) Cool for a couple of minutes, then run a knife around each one and turn them out on to a lightly buttered ovenproof dish.

9) Gently heat the cream and parmesan in a small pan, season with salt & pepper and pour over each soufflé. Bake for 10 minutes, until risen and golden. Serve with a spoonful of Hazelnut and Acacia Honey, and a side serving of tomato and rocket salad.