Blue Cheese Souffle With Fresh Figs And Honey
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
All-Purpose Flour1 cup
Milk (warmed)1 pinch
Salt1 pinch
Ground Nutmeg1 cup
Crumbled Blue Cheese1 pinch
Cream Of Tartar1 cup
HoneyDirections:
1
Preheat the oven to 350 degrees F
2
Prepare 4 (8-ounce) ramekins by greasing them with softened butter and then coating them with sugar, tapping out any excess
3
Make a thick bechamel sauce base by melting the 3 tablespoons of butter over low-medium heat in a thick-bottomed pot
4
Just as the foam subsides, add the flour, stirring constantly with a whisk to prevent lumps
5
Cook for 2 to 3 minutes to coat the flour with fat and remove the starchy taste; do not allow the roux to brown
6
Add the warm milk to the mixture and continue to whisk until smooth and thick
7
Remove from the heat
8
Beat in the egg yolks 1 at a time
9
Season with salt, pepper, and nutmeg
10
Stir in the cheese until incorporated evenly
11
Chill the mixture while whipping the egg whites
12
In a separate clean bowl beat the egg whites and cream of tartar just until soft peaks form
13
Fold 1/3 of the beaten whites into the bechamel mixture to lighten it
14
Then gently fold in the rest
15
Pour the batter into the prepared ramekins 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 jiggles slightly
18
Serve with fresh figs and a drizzle of honey
19
Dust with confectioners' sugar