Serves 6
½ litre Blue Top milk
135g butter
145g flour
300g Ornelle Double Cream Blue
6 large egg yolks
2 teaspoons crushed black peppercorns
Salt and pepper
9 large egg whites
3 whole pears
480mls pear syrup glaze (reduced canned pear juice)
180g candied walnuts

1. Heat the milk. In a separate pan melt the butter add the flour and mix well. While whisking, pour on the hot milk all at once and continue to whisk until the mixture thickens.

2. Remove from the heat and stir in the egg yolks, cheese and peppercorns. Season to taste.

3. Whisk the egg whites to soft peaks then add the egg and cheese mixture in thirds, folding after each addition.

4. Pour the mixture into greased and floured ramekins. (It is important that you both grease and flour the ramekins.)

5. Sit ramekins in a dish of hot water (water should cover at least half of the ramekin dish) and bake for 25-30 minutes. Allow the soufflés to cool in the ramekins then turn out, cover and refrigerate.

6. Place the soufflés in a sauté pan and pour over some cream. Return them to the oven and bake until hot and bubbly. Garnish with pear syrup glaze, candied walnuts and sliced pear.

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