Gorgonzola and Walnut Soufflé
A different soufflé recipe. These are baked twice and are made with blue cheese and chopped walnuts around. Truly delicious, even for those who don't like blue cheese!
Reviewed by Editorial Team of Kiwilimón
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2 comentarios
Ingredients
6
Servings
- 1/4 cups walnuts, chopped
- 4 tablespoons flour
- 3 tablespoons butter
- 2/3 cups whole milk
- 1 cup gorgonzola cheese, or Blue Cheese, crumbled
- 3 egg yolks
- 5 egg whites
Preparation
55 mins
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- Preheat the oven to 350°F (180°C).
- Grease the soufflé molds with butter.
- In a small bowl, mix the chopped walnuts with 1/2 tablespoon of flour. Dust the soufflé molds with this walnut and flour mixture, ensuring to cover the entire mold well.
- In a small pot, melt the butter over low heat. Once melted, add 3 1/2 tablespoons of flour. Whisk continuously, cooking the roux for 3 minutes without stopping to stir. Gradually add the milk while continuing to stir. Wait for the mixture to boil and thicken, about 30 more seconds.
- Place the mixture in another bowl and let it cool slightly. Add the gorgonzola cheese (in very small pieces). Stir well and add the 3 egg yolks.
- Using a mixer, beat the 5 egg whites until stiff peaks form. Once ready, fold in the yolk and cheese mixture. (It is important to be very careful when folding the mixtures to avoid deflating the egg whites).
- Place the soufflé molds on a pyrex or deep dish with hot water halfway up the molds. Bake the soufflés in the oven for 25 minutes until they rise and are golden. Remove the dish from the oven and let it cool for another 15 minutes (in the water bath). The soufflés will deflate.
- Grease a baking tray with a little butter. Carefully remove the soufflés from their molds, running a sharp knife around the edges if necessary. Place the soufflés on the baking tray (upside down).
- Increase the oven temperature to 425°F (220°C) and bake the soufflés (unmolded on the tray) for another 5 minutes. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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