250g blue cheese, soft & creamy
5 eggs, separated
100g plain flour
2 tablespoons VPC Truffle Infused Honey
salt & pepper
Heat the milk over the stove and add the blue cheese. Whisk until the cheese melts. In a bowl, mix the egg yolks and flour together. Add the milk mixture to the egg mixture until well combined. Return to the heat and mix consistently for about 5 minutes. Add the VPC Truffle Infused Honey and mix well. Season to taste and set aside until cooled to room temperature. Spray soufflé moulds with oil spray or line with butter. Preheat the oven to 180c. Beat the egg whites until they form firm peaks. Add a small amount of egg whites to the blue cheese mixture to break it down, then gently fold the remaining egg whites through. Add some of the mixture to the soufflé moulds, then fill to the top. Put on a tray and bake for 8-12 minutes depending on the size of the soufflé dish or until the soufflé is raised above the mould by 2 cm. Serve immediately with a Wild Rocket, Blue Cheese & Pear Salad.