Rocket and Gorgonzola Soufflé

• Preheat the oven to 210C/ 425F/ Gas 7
• Crumble the Gorgonzola cheese.
• Wash and dry the rocket, chop finely.
• Cut the butter into pieces and melt over a gentle heat.
• Add the flour in one go and cook out for 2 minutes continuously stirring.
• Remove from the heat.
• Separate the eggs.
• Add the yolks, crumbled cheese and chopped rocket to the flour and butter mixture.
• Season with salt and pepper.
• Mix together.
• Gradually add the cold milk and heat over a gentle heat.
• Cook until thickened, stirring continuously.
• Remove from the heat and leave to cool slightly.
• Whisk the egg whites with a pinch of salt until firm and gently fold into the mixture.
• Butter six ramekin dishes.
• Divide the mixture between the six ramekin dishes.
• Cook in the centre of the oven for 20 minutes, until well risen and golden brown on top.
• Serve immediately.

Note : Do not open the oven door before 20 minutes or the soufflés will sink.