50g butter, plus extra for ramekins
40g plain flour
150g Whitestone Windsor Blue, crumbled, plus extra to serve
2 tbsp parsley, finely chopped
½ tsp cayenne pepper
5 eggs Blue cheese breadsticks, to serve
Preheat oven to 180˚C. Grease four individual soufflé ramekins with plenty of melted butter.
Melt butter in a medium saucepan until frothy. Stir in flour and cook gently for one or two minutes. Add milk, gradually, stirring or whisking after each addition to obtain a smooth, fairly thick sauce. Cook over a very low heat for several minutes, stirring frequently so that it does not stick. Add the crumbled Whitestone Windsor Blue and let it melt into the sauce. Add parsley and mix. Season well with a little salt and cayenne pepper and allow to cool slightly.
Separate eggs and beat four of the yolks into the sauce, one at a time. Store the fifth yolk for later use.
In a mixing bowl, whisk the five egg whites into stiff peaks. Stir one tablespoon of beaten egg white into the sauce to make it a little lighter, then fold cheese sauce mixture thoroughly into egg whites. Spoon mixture into prepared ramekins, set in a pan of hot water and cook in the preheated oven for about 25 minutes. Do not open oven door until cooking has finished. Serve at once with extra blue cheese and blue cheese breadsticks.