Preheat the oven to 210C/ 425F/ Gas 7

Crumble the Gorgonzola cheese.

Wash and dry the rocket, chop finely.

Cut the butter into pieces and melt over a gentle heat.

Add the flour in one go and cook out for 2 minutes continuously stirring.

Remove from the heat.

Separate the eggs.

Add the yolks, crumbled cheese and chopped rocket to the flour and butter mixture.

Season with salt and pepper.

Mix together.

Gradually add the cold milk and heat over a gentle heat.

Cook until thickened, stirring continuously.

Remove from the heat and leave to cool slightly.

Whisk the egg whites with a pinch of salt until firm and gently fold into the mixture.

Butter six ramekin dishes.

Divide the mixture between the six ramekin dishes.

Cook in the centre of the oven for 20 minutes, until well risen and golden brown on top.

Serve immediately.

Tip

Do not open the oven door before 20 minutes or the soufflés will sink.



Source:Fine Dining Lovers