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© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
Adapted from
Simple French Food
Simple French Food
Blue Cheese Souffle
Don't be afraid of making soufles. This flavorful
dish is a great reward for your efforts!
dish is a great reward for your efforts!
Ingredients:
3 tablespoons unsalted butter
cooking spray
2 tablespoons grated Parmesan
cheese
3 tablespoons flour
1 cup milk, hot
4 egg yolks
1 teaspoon dry mustard
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black
pepper (or to taste)
3/4 cup crumbled blue cheese
5 egg whites
4 (8-ounce) ramekins
Preheat oven to 350 degrees F.
Grease ramekins with cooking
spray. Put 1/2 tablespoon
grated Parmesan cheese in
each ramekin.
Turn ramekins around to coat
the inside with Parmesan.
To make a thick Béchamel
sauce base (also called roux),
melt butter in large skillet over
medium-low heat.
Add flour.
Stir constantly with whisk to
prevent lumps. Cook for 2 to 3
minutes to coat the flour. Do not
allow to brown.
Add hot milk to roux.
Continue to whisk until mixture is
smoothly thickened.
Remove from heat. Beat in the
egg yolks, one at a time, mixing
well.
Add mustard.
Add salt.
Add pepper.
Add blue cheese.
Mix well. Leave to cool slightly
while preparing the egg whites.
In clean medium bowl, beat egg
whites with electric mixer just
until they hold soft peaks, about
3-4 minutes.
Spoon 1/3 of beaten egg whites
into Béchamel mixture to lighten
it.
Gently stir with spatula, flipping
mixtures from bottom up, just a
few times.
Add the rest of egg whites and
again, gently fold it in. It is fine to
have white lumps in mixture.
Pour mixture evenly into
prepared 4 ramekins. Place
ramekins on cookie sheet. Bake
on the middle rack for about 25
minutes.
The souffle is done when it has
slightly puffed over the rim, the
outside is golden and the center
giggles a bit. Serve immediately.
3 tablespoons unsalted butter
cooking spray
2 tablespoons grated Parmesan
cheese
3 tablespoons flour
1 cup milk, hot
4 egg yolks
1 teaspoon dry mustard
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black
pepper (or to taste)
3/4 cup crumbled blue cheese
5 egg whites
4 (8-ounce) ramekins
Preheat oven to 350 degrees F.
Grease ramekins with cooking
spray. Put 1/2 tablespoon
grated Parmesan cheese in
each ramekin.
Turn ramekins around to coat
the inside with Parmesan.
To make a thick Béchamel
sauce base (also called roux),
melt butter in large skillet over
medium-low heat.
Add flour.
Stir constantly with whisk to
prevent lumps. Cook for 2 to 3
minutes to coat the flour. Do not
allow to brown.
Add hot milk to roux.
Continue to whisk until mixture is
smoothly thickened.
Remove from heat. Beat in the
egg yolks, one at a time, mixing
well.
Add mustard.
Add salt.
Add pepper.
Add blue cheese.
Mix well. Leave to cool slightly
while preparing the egg whites.
In clean medium bowl, beat egg
whites with electric mixer just
until they hold soft peaks, about
3-4 minutes.
Spoon 1/3 of beaten egg whites
into Béchamel mixture to lighten
it.
Gently stir with spatula, flipping
mixtures from bottom up, just a
few times.
Add the rest of egg whites and
again, gently fold it in. It is fine to
have white lumps in mixture.
Pour mixture evenly into
prepared 4 ramekins. Place
ramekins on cookie sheet. Bake
on the middle rack for about 25
minutes.
The souffle is done when it has
slightly puffed over the rim, the
outside is golden and the center
giggles a bit. Serve immediately.