Blue Cheese Soufflé (Bleu soufflé au fromage)
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 Soufflé (Bleu soufflé au fromage)– by Nicolette van Niekerk
Preparation time: 30 minutes
Baking time: 15 – 20 minutes
15g Melted butter
200g Gorgonzola Cheese
4 Egg yolks
Salt and Cayenne pepper or nutmeg for seasoning
5 Egg whites
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.
- Always ensure your egg whites are whipped to a stiff peak but ensure that they are not over whipped.
- When making the Roux (white sauce), allow the flour to cook in the butter but not to brown. Heat the milk a little bit before adding it to the roux. Remove from the heat and then add the milk to the flour mixture.
- Before adding the stiff egg whites, add a quarter of them into the egg yolk mixture to loosen up the mixture first.
- Remove from the oven when brown in colour, firm on the outside but still slightly wobbly on the inside. Soufflés will loose their height once they are out of the oven. Take them straight to the table. They will continue to cook while they are still in 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.
Prepping the ramekin bowls
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.
Making the roux and béchamel sauce
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.
Whipping and folding in the egg whites
Blue Cheese Souffle