Week 6 Recipe - Bechamel

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Soups and starters

Can be made with these products:


20g Butter, unsalted, melted

20g Breadcrumbs, dry

20g Butter, unsalted

20g Plain flour

100ml Milk, whole

3-4 rasps Nutmeg

80g Roquefort cheese

5 Egg whites, organic/free-range, medium sized

2g/ 2 pinches Sea salt

5g/ 1 squeeze Lemon juice

Roquefort Cheese Soufflé

Recipe created by Raymond Blanc OBE, Michelin-Star Chef, Author and Television Personality

Makes: 4 soufflés
Preparation time: 20 minutes
Cooking time: 9-10 minutes

Equipment: Kenwood Chef Sense with whisk attachment, 4 soufflé moulds (82.5mm diameter x 55mm high)


  1. Preheat the oven to 190°C (ideally an electric fan oven)
  2. On a medium heat in a medium saucepan cook the butter and flour together for 4-5 minutes without colouring. This is called a roux and will thicken the milk, giving structure and support to the soufflés
  3. Add all the milk and whisk to evenly distribute the roux. Lower the heat and continue to cook, stirring from time to time for 2-3 minutes until the milk thickens and becomes a thick and shiny béchamel sauce
  4. Season with a few rasps of nutmeg
  5. Add the Roquefort cheese to the warm béchamel sauce and whisk until the cheese has melted and emulsified. This will be the base of your soufflé
  6. Line the 4 soufflé moulds with melted butter and dried breadcrumbs
  7. Whisk the egg whites in the Kenwood Chef Sense on full speed for about 2 minutes until you reach medium peaks. You can add a few drops of lemon juice here to prevent the egg white graining and to heighten the flavour
  8. Add the salt and continue whisking until firm peaks are formed. Remove the bowl from the Kenwood Chef Sense
  9. Whisk one third of the whipped egg whites into the soufflé base to lighten it. Carefully fold in the remaining egg whites being careful to prevent too much loss in volume
  10. Taste and adjust the seasoning with salt and pepper if required
  11. Fill each soufflé mould to the top and then encircle the rim of the soufflé mould using your thumb and index finger to clean the edge and to allow the soufflé to rise evenly
  12. Place into the preheated oven and cook for 9 minutes. Leave the soufflés to rest for a couple of minutes before you turn them out and serve
  13. Alternatively, if you are preparing the soufflés in advance, allow them to cool completely and remove them from the moulds onto a tray lined with breadcrumbs, this will stop them from sticking. Reheat for 6 minutes at 190°C before serving.

Recipe © Raymond Blanc 2015

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