Blue Cheese Souffle

Name: Blue Cheese Souffle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Mediterranean, French, European
Ingredients: 1 pinch Pinch cayenne pepper; 0 teaspoons cream of tartar; 5 extra larges egg whites, at room temperature; 4 extra larges egg yolks, at room temperature; 3 Tbsps all-purpose flour; 3 servings Kosher salt and freshly ground black pepper; 237 milliliters scalded milk; 1 pinch Pinch nutmeg; 59 milliliters finely grated Parmesan, plus extra for sprinkling; 85 grams good Roquefort cheese, chopped; 3 Tbsps unsalted butter, plus extra for greasing the dish

Blue Cheese Souffle might be just the main course you are searching for. One serving contains 420 calories, 22g of protein, and 31g of fat. This recipe serves 3. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have scalded milk, roquefort cheese, parmesan, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Parmesan

Butter

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.

Ingredients you will need

Black Pepper

Ground Cayenne Pepper

Butter

Nutmeg

All Purpose Flour

Milk

Salt

Equipment you will use

Wooden Spoon

Whisk

Sauce Pan

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.

Ingredients you will need

Egg Yolk

Roquefort Cheese

Parmesan

Equipment you will use

Mixing Bowl

Whisk

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.

Ingredients you will need

Cream Of Tartar

Egg Whites

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest.

Ingredients you will need

Cheese Sauce

Egg Whites

Equipment you will use

Whisk

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.

Equipment you will use

Spatula

Oven

Bake for 30 to 35 minutes (don't peek!) until puffed and brown.

Equipment you will use

Oven

Serve immediately.

Equipment

Ingredients

Servings:

1pinch

Pinch cayenne pepper 0teaspoons

cream of tartar 5extra larges

egg whites, at room temperature 4extra larges

egg yolks, at room temperature 3Tbsps

all-purpose flour 3servings

Kosher salt and freshly ground black pepper 237milliliters

scalded milk 1pinch

Pinch nutmeg 59milliliters

finely grated Parmesan, plus extra for sprinkling 85grams

good Roquefort cheese, chopped 3Tbsps

unsalted butter, plus extra for greasing the dish

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Feret Lambert Bordeaux Superieur with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.