Blue Cheese Souffle

Blue Cheese Souffle
Ingredients :
3 Tbsp Butter Olive Oil, plus more for greasing the ramekins
2 Tbsp sugar, plus more for the ramekins
3 Tbsp all purpose flour
1 cup milk, warmed
5 eggs, separated
Pinch salt
Ground white pepper
Pinch ground nutmeg
1 cup crumbled blue cheese
Pinch cream of tartar
Confectioners' sugar, for dusting
Drizzle, Roasted French Walnut Oil
Preheat the oven to 350 degrees F.

Preheat 4(8 oz) ramekins by greasing them with softened butter (or butter oil) and then coating them with sugar, tapping out any excess.

Make a think béchamel sauce base by adding the 3 tbsp. of butter oil and flour over low-medium heat in a thick-bottomed pan, stirring constantly with a whisk to prevent lumps. Cook for 2-3 minutes to remove the starchy taste; do not allow the roux to brown. Add the warm milk to the mixture and continue to whisk until smooth and thick. Remove from the heat. Beat in the egg yolks 1 at a time. Season with salt, pepper, and nutmeg. Stir in the cheese until incorporated and melted. Chill the mixture while whipping the egg whites.

In a separate clean bowl beat the egg whites and cream of tartar just until soft peaks form. Fold 1/3 of the beaten whites into the béchamel mixture to lighten it. Then gently fold in the rest. pour the batter into the prepared ramekins and place on a cookie sheet. Bake on the middle rack for about 25 minutes (check at 20).

The soufflé is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly.

Dust with confectioners sugar and drizzle with Roasted French Walnut Oil.
Serve immediately!
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