Twice-baked Roquefort soufflé with Sauternes-poached quince - 9Kitchen

Ingredients

• 60 gm butter, coarsely chopped, plus extra for greasing
• 25 gm (¼ cup) walnuts, finely ground
• 250 ml (1 cup) milk
• 1 fresh bay leaf
• 40 gm plain flour
• 4 egg yolks
• 140 gm Roquefort
• 5 eggwhites
• 110 gm (½ cup) caster sugar
• 375 ml Sauternes
• 2 pieces of orange peel, removed with peeler, thinly sliced
• 1 vanilla bean, split and seeds scraped
• 1 small quince, peeled, cored and thinly sliced