Leek and Gorgonzola Soufflés

Serves 6 as a starter Preparation time 30 minutes, cooking time 20 – 25 minutes

250g leeks, finely sliced

1 tbsp olive oil

1 tbsp and 45g/1½oz butter plus extra for greasing

100ml sweet sherry

28g/1oz plain flour

300ml full fat milk, warmed

100g/3 ½ oz gorgonzola dolce

1 tsp Dijon mustard

3 large eggs, separated

Freshly ground salt and pepper to season

In a large saucepan, sauté the leeks in the olive oil and a tablespoon of butter until they are soft and translucent. Add the sherry to the pan and simmer for 2 – 3 minutes. Blitz the leeks and sherry to a puree in a food processor and leave aside to cool. Melt the remaining butter in a saucepan, then add the flour and beat with a wooden spoon. Add the warm milk a little at a time beating all the time over a gentle heat until you have a smooth white sauce. Chop the cheese into small pieces and add to the white sauce with the mustard and leek puree and whisk until the cheese has melted. Allow to cool slightly then whisk in the egg yolks. Grease six small ramekins with a little butter and preheat the oven to Gas Mark 5/190C/375CF. In a separate bowl, whisk the egg whites to stiff peaks and then gently fold into the leek mixture. Place the dishes on a baking tray and fill almost to the top with the soufflé mixture. Transfer to the oven and bake for 20 – 25 minutes until the top of each soufflé is golden. Serve immediately.