For the blue cheese soufflé, line ovenproof dishes with melted butter and sprinkle with flour.
Cut or crumble the cheese and melt it with the butter. Mix flour with a little milk until smooth and add to melted cheese. Add remaining milk and simmer a little. Season with nutmeg, salt, pepper and a splash of ice wine. Remove from heat.
Separate the eggs. Beat egg whites with a pinch of salt until stiff peaks form. Mix the yolks one by one into the cooled cheese, then gently fold in the snow.
Fill a baking dish two-thirds full with water and place in the oven. Preheat to 180 °C.
Empty the cheese mixture into the prepared ramekins, fill with water and poach in a bain-marie for 25-30 minutes (cook just below boiling point).
Remove the blue cheese soufflé from the oven and arrange it in the ramekins or on plates.
Preparation Tip:
Serve baguette and olives with the blue cheese soufflé.
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