Blue Cheese Walnut Souffle (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
bread crumbs for coating ramekins |
2 ounces maytag blue cheese |
4 eggs, separated |
1 tablespoon finely ground walnuts |
4 ounces, fresh white bread, cut in 1/2-inch cubes |
salt and pepper |
walnuts |
1 tablespoon olive oil |
1 tablespoon chiffonade of mint |
cracked black pepper |
Directions:
1. Preheat oven to 375 degrees. Butter the interior of 4 ramekins and lightly coat the entire surface with the bread crumbs, making sure the crumbs adhere to the rim. In a small bowl, whisk the egg yolks, cheese, and walnuts to combine. Fold in the bread cubes: coat thoroughly. Allow to sit for 5 minutes. Whip the egg whites until stiff peaks form. Using your whisk, fold in 1/2 of the egg whites, mix to incorporate. Season highly. Using a rubber spatula, fold in the remaining egg white. Divide the mixture between the 4 prepared ramekins. Make sure to fill them up all the way, but do not touch the rims with any of the mixture. Place the ramekins on a baking sheet, and carefully place in the center of the oven. Bake for 15 minutes.
2. While the souffles are baking, decorate your plates with walnuts, drizzle of oil, mint, and a sprinkle of pepper. Remove the souffles from the oven and serve immediately.
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