Method

• Preheat oven to 200°C
• Butter a small deep baking dish, soufflé bowl or individual ramekins and dust bottom and sides with the parmesan
• In a saucepan melt butter, stir in flour and when the first toasty notes appear stir in the warm milk until a smooth thick consistency is achieved
• Allow to cool a little before incorporating the egg yolks so they don’t scramble one at a time until smooth
• Fold through the crumbled blue and parmesan
• Allow to cool further
• Meanwhile, in a clean glass bowl, whip the whites to soft peaks
• Fold a third of the whites into the béchamel sauce to soft then fold in the remaining whites, half at a time
• Scoop into your prepare dish(es), place on a tray, tap gently to remove any large air bubbles, wipe any spilled mix from the rim of the dish, sprinkle with a few poppy or nigella seeds
• 15-20mins or until the top has risen over the rim and is lightly golden, best you keep a close eye on it while it cooks
• Serve immediately, piercing a hole in each soufflé into which to pour a little Medlar jelly, quince or apple equivalent