Broccoli and Gorgonzola Soufflé

14 February 2018 — Dinner, Lunch, Starter

Gorgonzola and Broccoli Souffle


Serves 2

350g Broccoli

50g salted butter

3 tablespoons plain flour

200ml full-fat milk

4 medium eggs, separated

120g Gorgonzola Dolce DOP

Salt and Pepper

How to make it

Make everyone believe you’re a professional chef with these incredible Broccoli and Gorgonzola Dolce DOP Soufflés. The combination of flavours and textures make this a real showpiece, they taste incredible and look fantastic.

  • Preheat the oven to 180°C / 160°C Fan / Gas mark 4
  • Cut the broccoli into florets, not too big not too small. Steam (or boil) until they are tender/quite soft
  • Grease 2 soufflé dishes
  • Melt the butter in a saucepan, then add the flour making a roux
  • Stir  in the milk and season, then bring to the boil slowly
  • Add in the steamed broccoli and cook for 2 minutes
  • Reduce the heat and keep stirring with a wooden spoon until thick
  • Once slightly cooled, mix in the egg yolks and Gorgonzola, a little at a time
  • In a separate bowl whisk the egg whites in a large clean bowl until stiff
  • Fold into the mixture being careful to keep the air in the mixture (don’t mix too much)
  • Place the mixture into the Soufflé dishes and sprinkle with any remaining Gorgonzola
  • Bake in the centre of the oven for approx 30 minutes, until they’re well risen and have the perfect wobble


2 thoughts on “Broccoli and Gorgonzola Soufflé

  1. This recipe says one needs 3 tablespoons plain flower and it never says when and where to add it.

    1. Thanks for the spot George – we’ve updated the recipe, this should be correct now

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