Blue Cheese Souffle
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Grated Parmesan3 tbsps
Flour1 cup
Milk (hot)1
Salt1 tsp
Dry Mustard3 cup
Crumbled Blue Cheese1 pinch
Cream Of Tartar1 cup
Water1 tsp
Ground Cinnamon1 tbsp
Brown Sugar1 cup
Fig (dried whole)Directions:
1
Preheat oven to 350 degrees F
2
Prepare 4 (8-ounce) ramekins or a 1 1/2 -quart souffle dish by greasing with softened butter and coating with Parmesan
3
Make a thick bechamel sauce base by melting 3 tablespoons butter over low-medium heat in a thick-bottomed saucepan
4
Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps
5
Cook for 2 to 3 minutes to coat the flour and remove the starchy taste, do not allow to brown
6
Add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened
7
Remove from heat
8
Beat in the egg yolks one at a time
9
Season with salt, pepper, and mustard
10
Stir in the cheese and incorporated evenly
11
Chill while preparing the egg whites
12
In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks
13
Fold 1/3 of the beaten whites into the bechamel mixture to lighten it
14
Then gently fold in the rest
15
Pour into the prepared ramekins or souffle dish and place on a cookie sheet
16
Bake on the middle rack for about 25 minutes
17
The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly
18
Take care not to over bake
19
Serve with Dried Figs in Simple Syrup, brioche, and bitter greens
20
Combine water, orange juice and zest, cinnamon, brown sugar, and vanilla in a small saucepan and place over medium heat
21
Add the figs and cook until reconstituted, about 10 minutes
22
Yield: 4 servings