Twice Baked Gorgonzola Soufflé with a Mornay Sauce and Rocket Pesto Recipe

Twice Baked Gorgonzola Soufflé with a Mornay Sauce and Rocket Pesto Photo: Jackie Cameron

“For a light-lunch option I recommend a double-baked cheese soufflé with rocket pesto and shaved parmesan. So old school but so delicious - especially for those, like my mother, who enjoy cheese. There is a simple reason that an old classic endures; and mostly it’s because the flavour combinations just work!”

— Jackie Cameron

Twice Baked Gorgonzola Soufflé with a Mornay Sauce and Rocket Pesto RECIPE

Makes: 8 - 10 conical moulds, 4 rounded moulds

Ingredients:

• 45gr Butter

• 30ml Cake Flour

• 145ml Milk

• 4 Whole Eggs, separated

• 45gr Gorgonzola Cheese

• Pinch Salt and Paprika

• Extra butter for greasing and flour for dusting

Method:

1. 45gr Butter

2. 30ml Cake Flour

3. 145ml Milk

4. 4 Whole Eggs, separated

5. 45gr Gorgonzola Cheese

6. Pinch Salt and Paprika

7. Extra butter for greasing and flour for dusting.

Mornay Sauce

Makes: About 800ml, for this dish you would probably only need half of this amount. Freezes beautifully.

Ingredients:

• 1L Full Cream Milk

• 5 whole Black Peppercorns

• 1 Bay Leaf

• 2 medium Onions, chopped

• 3 medium Garlic cloves

• 2 Sprigs Fresh Thyme

• 60gr Salted Butter

• 60gr Cake Flour

• 90gr Cheddar Cheese, grated

Method:

1. Bring the milk, peppercorns, bay leaves, chopped onions, garlic and
   thyme to the boil, allowing the flavours to infuse. Strain and set aside

2. To make a blond roux, place a pot on the heat and add the butter.
   When melted, add the flour and cook until golden brown. Slowly add the
   warm strained milk while whisking continuously so no lumps form. Bring
   to the boil and allow to simmer until correct consistency is reached.

3. Finish with grated cheese, salt and pepper. Cover with a layer of plastic touching the white sauce so no skin forms

4. Keep Mornay Sauce aside.

Rocket Pesto

Yields: 500ml

Ingredients:

• 70gr Fresh Rocket

• 60gr Butter

• 250ml Olive Oil

• 5 large Garlic cloves

• 100gr Parmesan/Pecorino cheese, finely grated

• 100gr Pine Nuts or Pine Kernels (flaked almonds can be substituted as a cheaper and delicious alternative)

• Salt and Pepper

Method:

1. Place basil, butter, olive oil, garlic and grated parmesan into a liquidiser.

2. Roast and slightly cool the pine nuts, just before adding to the other ingredients to ensure a fresh, roasted flavour.

3. Add the nuts to the liquidiser and liquidise until the correct consistency is reached.

4. Keep Rocket Pesto aside.

5. When serving place the Soufflés in the serving bowl, spoon Mornay Sauce over (about two tablespoons) and heat up thoroughly in a hot oven for 10 or so minutes.

6. When it comes out the oven spoon Rocket Pesto over and serve immediately. Optional extra Parmesan on top and fresh Rocket.

Please post your comments and any food-related questions below. I look forward to hearing from you.