Lorenza Avila

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Recipe of Gorgonzola and Nut Cheese Souffle

Gorgonzola and Nut Cheese Souffle

55 mins
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A different soufflé recipe. These are baked twice and are blue cheese with chopped walnuts around. Really delicious, even for those who do not like blue cheese!
Learn more about Lorenza Avila


6 portions
  • 1/4 cups walnut, 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


Preheat the oven to 350 F (180 C).
Grease the souffle cups with butter.
In a small bowl, mix the chopped nuts with 1/2 tablespoon of flour. Flour the souffle molds with this mixture of walnut and flour; making sure to cover the entire mold very well.
In a small saucepan melt the butter over low heat. Once melted, add 3 1/2 tablespoons of flour. Stir with a balloon whisk, cooking the "roux" for 3 minutes, continuing to move. Add the milk, little by little and continue stirring without stopping. Wait for the mixture to boil and thicken, another 30 seconds.
Put the mixture in another container and let it cool a bit. Add the gorgonzola cheese (in very small pieces). Stir well and add the 3 egg yolks.
With a blender , whisk the 5 egg whites until nougat point. Once they are ready, wrap with the mixture of yolks and cheese. (It is important to be very careful when wrapping the mixtures so as not to lower the whites).
Put the souffle molds on a pyrex or deep container with hot water until half of the molds. Cook the souffles in the oven for 25 minutes until they rise and are golden brown. Remove the container from the oven and allow it to cool for another 15 minutes (in the mold with water). The souffles are going down.
Grease a baking sheet with a little butter. Remove the souffles from their molds very carefully, passing a sharp knife around if necessary. Put the souffles on the baking tray (face down).
Raise the oven temperature to 425F (220 C) and cook the souffles (unmold on the tray) for another 5 minutes. Serve immediately.


Accompany with a lettuce salad with sherry vinegar dressing with olive oil.


This dish is ideal to serve as an entrance to a dinner or meal to impress all your guests.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (2)
Constanza Massa
15/02/2016 21:32:38
A través de Android Muy buena Aunque un detalle me desoriento porque acá en Argentina le decimos queso roquefort
Lita Angel
01/02/2015 00:50:23
Receta Especial . Una receta muy deliciosa para momentos Especiales .

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