Blue Cheese Soufflé (Bleu soufflé au fromage)

Nicolette van Niekerk
Although Soufflés have the reputation of having a difficulty level of about 10, this may not be the case to those that know the secret tips of a good, or rather successful soufflé. Many varieties can be made, from broccoli, feta and spinach, cheese, mushroom, bacon and even a plain but well seasoned soufflé. Below are tips to help you make a fail proof soufflé. Blue Cheese Souffle   Blue Cheese Soufflé (Bleu soufflé au fromage)– by Nicolette van Niekerk Preparation time: 30 minutes Baking time: 15 – 20 minutes Serves: 6 Ingredients: 15g Melted butter 30g Butter 30g Flour 250ml Milk 200g Gorgonzola Cheese Chopped chives 4 Egg yolks Salt and Cayenne pepper or nutmeg for seasoning 5 Egg whites Method: 1. Preheat the oven to 200°C. 2. Prepare 6 standard ramekin bowls by wrapping them with pre-cut baking paper of about 10cm in height. Tie the paper with a piece of string or a rubber band.
Prepping the ramekin bowls

Prepping the ramekin bowls

3. Melt the butter and paint the inside as well as the collar with the melted butter. Place all the ramekins inside a baking tray. 4. Make a simple roux by melting the butter in a medium saucepan over medium heat. Stir for about 3 minutes or until well combined. Remove from heat and add the heated milk to the roux. Place the saucepan back onto the stove and stir for another 5 minutes until sauce thickens and coats a spoon well.
Making the roux and béchamel sauce

Making the roux and béchamel sauce

5. Cream the cheese separately with the chives and add to the béchamel sauce so that it can melt completely. Remove from the stovetop and allow to cool down a little bit. 6. Divide the eggs and add the yolks one by one into the mixture while stirring. Add the seasoning. 7. Whip up the egg whites till stiff peaks in a clean, dry bowl.
Whipping  and folding in the egg whites

Whipping and folding in the egg whites

8. Add a quarter of the egg whites to the egg yolk mixture and fold in gently (about 10 folds) until the mixture is lightened. 9. Fold in the remaining whipped egg whites to the mixture but take care to not over fold. 10. Pour the mixture into the ramekin bowls and bake for 15 – 20 minutes until golden brown, still wobbly but nicely browned on the outside. The mixture will cook until it cools down once on the table. 11. Serve immediately.  
Blue Cheese Souffle

Blue Cheese Souffle