Blue Cheese Souffle (Barefoot Contessa) Ina Garten - cooking recipe

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
    GARNISH
    fresh fruit or frozen fruit
Preparation
    Preheat oven to 400\u00b0F.
    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.
    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.
    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.
    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.
    Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest.
    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.
    Turn the temperature down to 375\u00b0F. Bake 30-35 minutes(don't peek) until puffed and brown.
    Serve immediately with Chambord and fresh or/& frozen fruit.

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