Blue cheese soufflé
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
A soufflé can be more than just a dessert; it can also be a delicious savory appetizer that will be the center of attention at your family celebration. Blue Roquefort cheese transforms it into a sophisticated delicacy. For a perfectly fluffy soufflé, the cheese sauce is mixed with egg whites beaten to stiff peaks and baked in the oven until a large golden peak rises above the pan. To prevent the peak from falling prematurely, do not open the oven door during the entire baking time. Serve the blue cheese soufflé immediately from the oven.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp unsalted butter, plus extra for greasing the pan
- 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
- 3 tbsp. flour
- 1 cup hot milk (do not bring to a boil)
- A pinch of cayenne pepper
- A pinch of nutmeg
- 4 large egg yolks, room temperature
- 90 gr. Roquefort cheese, chopped
- Whites of 5 large eggs, room temperature
- 1/8 tsp cream of tartar
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Recipes with similar ingredients: blue cheese, Parmesan cheese, eggs, milk, ground cayenne pepper, nutmeg, cream of tartar
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Butter the inside of an 8-cup soufflé dish (19 cm in diameter and 8.5 cm deep) and sprinkle evenly with Parmesan.
- In a small saucepan, melt the butter over low heat. Add the flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Remove from heat and stir in the hot milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, cayenne pepper, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth.
- Turn off the heat and whisk in the hot sauce, one egg yolk at a time. Add the Roquefort cheese and 1/4 cup Parmesan cheese and transfer to a large bowl.
- Place the egg whites, cream of tartar, and a pinch of salt in the bowl of a stand mixer fitted with a whisk attachment. Beat on low speed for 1 minute, then on medium speed for 1 minute, and finally on high speed until stiff, glossy peaks form.
- Fold a quarter of the beaten egg whites into the cheese sauce to make it fluffier, then fold in the remaining egg whites. Pour into the prepared soufflé pan and smooth the surface. Use a spatula to make a large circle on the surface of the soufflé to help it rise evenly, and place it on the middle rack of the oven.
- Reduce oven temperature to 190°C. Bake for 30-35 minutes (do not open the door!), until the soufflé has risen and is golden brown. Serve immediately. As an appetizer cocktail for a party.
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