Lorenza Avila

Recipes:

1 Photos

Upload your Photo

Lorenza Avila

Gorgonzola and Nut Cheese Souffle

Name: Gorgonzola and Nut Cheese Souffle
Prep time: 55 min
Cook time: 55 min
Yield: 6
Cuisine: Francesa
Ingredients: 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

55 mins

Hight

4.5

2 comments

Lorenza Avila

	57
Favorites

Collections

Glider

Super List

Upload a picture

To print

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

Ingredients

6 portions

Select all ingredients

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

Preparation

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.