Gorgonzola Cheese Souffle
A cheese soufflé is basically a roux folded with egg whites. A roux is a combination of cooked butter, flour and milk. It's the same preparation used for making a bechamel sauce in the Le Mac and cheese recipe. The addition of the gorgonzola cheese is a way for me to cover the "egg-y" smell for the vegetarians in my house.
Gorgonzola cheese soufflés are a perfect meal served with an arugula salad. It's a healthy way to have a light lunch and finish with a much heavier dessert. Fancy some tiramisu parfait afterwards?
Yields: 83 Tbs unsalted butter, (50 g)
1/3 cup all-purpose flour, (50 g)
1 cup whole milk
1/4 tsp nutmeg, freshly grated
3 1/2 oz gorgonzola cheese, (80 g)
1/4 cup parmesan powder, (20 g)
1/4 tsp black peppercorns, freshly ground
4 egg yolks
1/8 tsp cayenne powder
5 egg whites, at room temperature
1/4 tsp salt
1/8 tsp cream of tartar
Preheat oven to 400°F
In a mixing bowl, whisk the egg yolks with cayenne powder for about 2-3 minutes. set aside.
In a small saucepan, bring the cup of milk to a near boil. Turn off the heat and set aside.
In a medium saucepan, heat the butter. When the butter is completely melted, add the entire amount of flour into the hot butter. Whisk the flour using a silicone whisk for about 2-3 minutes. Lower the heat. Slowly add the milk while stirring constantly. Add the gorgonzola cheese, parmesan, black pepper and nutmeg. Whisk in the egg yolk mixture until the texture is smooth and creamy.
In a stainless steel mixing bowl, place the egg whites. Add the salt and cream of tartar. Beat the egg whites for about 2 minutes to a medium speed. Increase to the maximum speed and keep beating for another 2-3 minutes until the whites are stiff. Do not overbeat or the texture will become grainy.
Pour 1/3 of the egg white mixture into the egg yolk mixture then gently stir everything to soften the batter. Pour the rest of the egg whites and using a wodern spoon, gently fold the egg whites into the egg yolks to get an airy batter.
Transfer the batter in little ramekins greased with butter. I used 6 small ramekins + 1 medium sized one. Sprinkle a little parmesan powder on top of each soufflé.
Bake for 10 minutes at 390°F. Then lower the temperature to 375°F and cook for another 10 minutes.
For the bigger sized soufflé, bake for a total of 30 minutes.
Serve im-me-dia-te-ly! The air goes out of them pretty quickly as soon as they're out of the oven and will deflate.
There are a few rules to ensure the success of a soufflé:
- Properly separate the egg yolks from the egg whites. There shouldn't be any specks of yolk, nor water in the whites.
- Make sure to use stainless steel mixing bowls, no plastic.
- Make sure your stainless steel mixing bowls and whisking tool are clean (use soapy hot water, then dry them with a clean kitchen towel)
- The addition of cream of tartar helps stiffen the egg whites and get a lighter product.
- The egg whites should be pretty stiff and firm, but not overbeaten.
- Make sure the roux is cooled to room temperature before folding the egg whites in, otherwise it will deflate the egg whites. Also gently fold the egg whites.
- The 7th and most important rule, resist the urge to open the oven door while it's baking!
I finely chop a chunk of parmesan and place the morsels in a mini food processor to obtain parseman powder.
Making savory soufflés requires a roux (béchamel) base. If you're in the mood for a sweet soufflé, start with a crème patissière base (you'll need a double boiler) but that's another post about Chocolate soufflé :)
Published By: on April 4, 2009.