Soufflé Au Fromage Bleu Gorgonzola Recipes

BLUE CHEESE SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
• Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
• Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
• Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
• Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

SOUFFLé AU FROMAGE

Steps:

• Preheat your oven to 400 degrees.
• Butter the inside of a 6 cup souffle mold and sprinkle it with 1 Tablespoon of grated Parmesan cheese. .
• In a heavy saucepan, melt 3 tablespoons of unsalted butter, slowly.
• Stir in 3 tablespoons of flour with a wooden spoon and cook over moderate heat until butter and flour foam together for 2 minutes without browning.
• Remove from heat; when the mixture has stopped bubbling, pour in 1 cup of milk, that's been heated just to boiling, all at once.
• Beat vigorously with a whip until blended.
• Beat in 1/2 teaspoon of coarse salt, 1/8 teaspoon of freshly ground pepper, a pinch of cayenne pepper and a pinch of nutmeg.
• Return over moderately high heat and boil, stirring with the whip, for 1 minute. Sauce will be very thick.
• Remove the sauce from the heat.
• If you haven't done so already, immediately start to separate 5 eggs.
• Drop the whites into a bowl, add 4 yolks into the center of the hot sauce and beat in well, one at a time.
• Note, ONLY 4 YOLKS in the sauce, but save 5 WHITES! Adjust seasonings at this point.
• Add your egg whites to a clean mixing bowl with a pinch of salt and beat until stiff.
• Stir a big spoonful of the beaten whites into the sauce.
• Stir in 1 cup (minus 1 tablespoon) of grated Swiss cheese.
• Delicately fold in the rest of the egg whites. Be careful not to over-fold! This is a very important step!
• Turn the souffle mixture into the prepared mold, which should be almost 3/4 full. Tap bottom of mold lightly on the table, and smooth the surface of the souffle with the flat of a knife.
• Sprinkle the reserved tablespoon of Swiss cheese on top.
• Set on a rack in the middle of a preheated 400 degree oven and immediately turn the heat down to 375 (DO NOT OPEN THE OVEN DOOR FOR 20 MINUTES!).
• In 25-30 minutes the souffle will have puffed about 2 inches over the rim of the mold, and the top will be nicely browned.
• Bake 4-5 more minutes to firm it up, then serve at once.
• A well baked souffle will stay puffed for about 5 minutes in the turned off hot oven. As it cools, it begins to sink. Therefore, there should be no lingering when a souffle is to be eaten.
• To serve a souffle, puncture the top lightly with a serving spoon and fork--held vertically--and spread it apart for each serving!
• Bon Appetite!