Aubergine & Roquefort Souffle

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

Some people find the idea of cooking a soufflé too daunting to contemplate, but as long as you follow the rules it can be a very simple dish to add to your repertoire. Here is one of my personal favourites. A delicious variation for any cheese soufflé is to put some diced cheese in the centre of the mixture when you are filling the dish. It will melt as the soufflé cooks, resulting in a wonderful fondue-like texture.