Blue Cheese Souffle (Barefoot Contessa) Ina Garten |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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Found it in Barefoot in Paris, 2004. I love cheese souffles and this one was not listed and I am partial to Ina Garten. Updated: serve with Chambord and fresh or frozen fruit. Ingredients:
3 tablespoons unsalted butter or 3 tablespoons unsalted margarine, plus extra for greasing the dish |
1/4 cup finely grated fresh parmesan cheese, plus extra for sprinkling |
3 tablespoons all-purpose flour |
1 cup scalded milk |
kosher salt |
fresh ground black pepper |
1 pinch cayenne pepper |
1 pinch nutmeg |
4 extra-large egg yolks, at room temperature |
3 ounces good roquefort cheese, chopped (stilton) |
5 extra large egg whites, at room temperature |
1/8 teaspoon cream of tartar |
fresh fruit or frozen fruit |
Directions:
1. Preheat oven to 400ºF.
2. Butter the inside of an 8 souffle dish (7 & 1/2 inches in diameter and 3 & 1/4 inches deep) and sprinkle evenly with Parmesan cheese.
3. Melt the butter or margarine 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 freshly ground black pepper, the cayenne and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
4. Off the heat while still hot, whisk in egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
5. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachement. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
6. Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest.
7. Pour into souffle dish, then smooth the top, GENTLY. Draw a circle on top with the spatula to help the souffle rise evenly and place in the middle of the oven.
8. Turn the temperature down to 375ºF. Bake 30-35 minutes(don't peek) until puffed and brown.
9. Serve immediately with Chambord and fresh or/& frozen fruit.
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