For this recipe you will need a 1-1/2 quart (1-1/2 liter) soufflé dish, or several ramekins adding up to the same volume. If roquefort is not available where you live, try the same quantity of a different combination of cheeses. Gruyère on its own is also delicious.
2 tbsp. butter
2 tbsp. flour
1 cup milk
1 garlic clove, peeled
3 ounces (75 g.) roquefort, crumbled
1/3 cup grated gruyère or a similar cheese
1/4 tsp. salt
freshly ground black pepper
Thoroughly butter a soufflé dish or ramekins. Grate and crumble the cheeses. Cut the garlic clove in half. Separate the eggs into a medium-size bowl for the yolks and a large bowl for the whites. Whisk the yolks lightly with a wire whip. Set the whites aside.
Preheat the oven to gasmark 6 (400 F., 205 C.).
In a saucepan, melt the butter but do not let it brown. Add the flour. Cook one minute. Add the milk and the garlic halves. Stir until the sauce thickens. Turn down the heat. Remove the garlic and add the seasonings. Add the cheeses and cook gently until they have melted. Remove from heat.
Add the yolks to the saucepan, stirring them quickly in. Now beat the whites until firm but – very important – not dry. Stir one-third of the beaten whites into the sauce. Then pour the sauce over the remaining whites and fold very gently until you have an even mixture.
Pour this mixture into your soufflé dish or ramekins and bake for 20-25 minutes, until the soufflé has risen and is brown on top. Be careful: don’t open the oven to peek too soon, or your soufflé may collapse. Serves 2 as a main dish, accompanied by a green salad and a nice red or rosé. Serves 4 as a starter.
You can prepare the first half of this recipe ahead of time – up to and including the point where you add the yolks. Then, half an hour before you are ready to serve, simply beat the egg whites, fold in as instructed, and bake.