These make a very elegant cheese course and are quite easy to prepare. You can make these ahead of time and they will puff up again when you place them back in the oven.
Rate this recipe
Average rating 1 / 5. Vote count: 2
No votes so far! Be the first to rate this recipe.
40g butter, extra to grease
40g self-raising flour, extra to grease
340ml milk
1 small onion, cut in half
1 bay leaf
3 black peppercorns
pinch freshly grated nutmeg
200g Knockdrinna cheese, rind removed and grated
3 large eggs, separated
For the pear salad:
100g walnut halves
3 firm ripe pears
juice of 1 lemon
2 tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper
6 x ramekins