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Rocket and Gorgonzola Soufflé

Rocket and Gorgonzola Soufflé

Preparing a Rocket and Gorgonzola soufflé is an art: make your attempt with this easy recipe with the famous Italian cheese.

20 October, 2017
Average: 5 (5 votes)

Dietary Consideration

serves for


total time

0 HR 45 MIN


Gorgonzola cheese
200 g
2 bundles
70 g, plus 25 g for greasing
6 fresh
300 ml
All purpose flour
70 g


  • 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.

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

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