Mary Berry Stilton and Broccoli Soufflés Recipe

This light, airy Mary Berry Stilton and broccoli soufflés Recipe is made with tangy blue cheese, tender broccoli florets, and eggs, ready in about 50 minutes. The soufflés puff up magnificently in the oven, creating a golden, crusty top with a soft, cloud-like centre. I love how the twice-baked method removes all the stress, ensuring they never collapse before you serve them.

The Secret To Getting It Right

I learned quickly that the biggest fear with soufflés is the dreaded collapse. The genius of this Mary Berry-style version is the “twice-baked” technique. By baking them once to set, then cooling and baking again with cream just before serving, you eliminate the panic of timing everything perfectly for your guests.

Another lesson was dealing with the broccoli. If you add raw or wet broccoli, the moisture ruins the rise. I discovered that blanching the florets and drying them thoroughly with kitchen paper before chopping them finely ensures the mixture stays light and rises beautifully every time.

Mary Berry Stilton and broccoli soufflés Recipe Ingredients

• 50g butter, plus extra for greasing
• 50g plain flour
• 300ml hot milk
• 1 tsp Dijon mustard
• 3 large eggs, separated
• 100g Stilton cheese, crumbled
• 100g small broccoli florets, blanched and finely chopped
• Salt and freshly ground black pepper
• For the Second Bake:
• 150ml double cream
• 25g Parmesan cheese, grated

How To Make Mary Berry Stilton and broccoli soufflés Recipe

1. Prep the Ramekins: Preheat your oven to 200°C (180°C Fan/Gas 6). Generously butter six 150ml ramekins. Blanch the broccoli florets in boiling water for 2 minutes, drain, and dry them thoroughly with kitchen paper before chopping finely.
2. Make the Roux: Melt the butter in a pan over medium heat. Stir in the flour and cook for one minute. Remove from the heat and gradually whisk in the hot milk until you have a smooth white sauce. Return to the heat and stir until thickened.
3. Add Flavours: Remove the sauce from the heat again. Beat in the egg yolks one at a time. Stir in the crumbled Stilton, chopped broccoli, mustard, and plenty of black pepper. Transfer to a large bowl to cool slightly.
4. Whisk the Whites: In a clean, grease-free bowl, whisk the egg whites until they form stiff but not dry peaks. Stir one tablespoon of the whites into the cheese mixture to loosen it, then carefully fold in the remaining whites using a metal spoon to keep the air in.
5. First Bake: Divide the mixture between the ramekins. Place them in a roasting tin and pour boiling water into the tin until it comes halfway up the sides of the ramekins. Bake for 15-20 minutes until risen and golden. Remove from the tin and allow to cool (they will sink, which is normal).
6. Second Bake: When ready to serve, preheat the oven to 220°C (200°C Fan/Gas 7). Run a knife around the edge of each soufflé and turn them out into a shallow ovenproof dish. Pour the double cream over and around them, sprinkle with Parmesan, and bake for 10 minutes until puffed and bubbling.

Recipe Tips

• Dry the broccoli: Wet vegetables are the enemy of a good rise. Squeeze the blanched broccoli in a tea towel if necessary to remove excess water.
• Don’t over-whisk: Stop whisking the egg whites as soon as they hold stiff peaks. If they become grainy or dry, they won’t fold in smoothly and you will lose volume.
• Room temperature eggs: Eggs separate better when cold, but whites whisk to a greater volume when they are at room temperature. Separate them early and let them sit.
• Grease vertically: When buttering your ramekins, use upward strokes. This gives the soufflé mixture a “ladder” to climb as it rises in the oven.

What To Serve With Stilton and Broccoli Soufflés

These rich soufflés pair perfectly with a crisp green salad dressed with a sharp vinaigrette to cut through the creaminess of the Stilton. A few slices of crusty baguette or walnut bread are also excellent for mopping up the savoury cream sauce from the bottom of the dish.

How To Store

You can complete the first bake up to 24 hours in advance. Once cooled, leave them in their ramekins, cover with cling film, and store in the fridge. When ready to eat, turn them out into the dish with cream and bake as directed, adding a few extra minutes if they are fridge-cold.

FAQs

• Can I freeze these soufflés? Yes, after the first bake. Turn them out, wrap them individually, and freeze for up to a month. Defrost completely in the fridge before doing the second bake.
• Can I use frozen broccoli? Yes, but it holds more water than fresh. Defrost it completely and squeeze it very dry before chopping and adding to the mix.
• Do I have to use Stilton? No, you can swap Stilton for any strong blue cheese like Roquefort or Gorgonzola, or stick to a mature Cheddar if you prefer a milder flavour.

Nutrition

• Calories: 385 kcal
• Total Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 145mg
• Sodium: 420mg
• Total Carbohydrate: 11g
• Protein: 14g

Try More Recipes:

• Mary Berry Cheese and Olive Bites Recipe
• Mary Berry Garlic And Goat’s Cheese Soufflés Recipe
• Mary Berry Scallops with Cheese Sauce Recipe