Kāpiti Kikorangi Blue Cheese & Broccoli Soufflé

Method

• Pre-heat oven to 180°C
• Coat six ramekins with a generous amount of soft butter and line the inside of each ramekin with a coating of panko crumbs, covering the butter.
• Place all dishes on a baking tray.
• Boil broccoli in hot water until just soft. Remove, drain and cool.
• Place into a food processor and blitz until fine.
• Melt butter over medium-high heat.
• Add flour and whisk for one minute, adjusting the heat to prevent the mixture from getting too dark.
• Slowly add milk, whisking constantly, until thickened.
• Remove from heat, stir in 75g of Kāpiti Kikorangi Blue Cheese and leave to cool.
• When the mixture is cool, combine the egg yolks and prepared broccoli to the mixture.
• Add the lemon juice to the egg whites and whisk until stiff peaks are formed.
• Gently fold the whipped whites into the cheesy broccoli mixture until completely combined.
• Fill each ramekin 2/3 with the mixture.
• Gently tap the ramekin on a bench to release any large air bubbles.
• Drop a large chunk of Kāpiti Kikorangi Blue Cheese into the middle of each.
• Bake at 180°C until puffed, with a lovely golden brown top. Approx. 15 minutes.
• Serve immediately.