Gorgonzola Soufflé
- 6
Ingredients:
1¼ cups milk or cream
1 bay leaf
2 onions, thin sliced
2 thyme sprigs
3 tablespoons butter
3 tablespoons flour
Salt and freshly ground black pepper
Pinch cayenne
4 egg yolks
1 cup (about 4 ounces) crumbled Gorgonzola cheese
6 egg whites
For the ramekins:
Room temperature butter plus 2 tablespoons freshly grated Parmesan
Instructions:
Preheat the oven to 400 degrees.
Prepare 6 ramekins by brushing interior with the room temperature butter and then coating with grated Parmesan. Set ramekins aside. Heat milk with the bay leaf, sliced onions and thyme sprigs until it boils. Set it aside to steep for 15 minutes, then strain.
Melt butter in a saucepan. When foamy, stir in flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add ¾ teaspoon salt, fresh-cracked pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended. Stir in the cheese.
Beat egg whites with a pinch of salt until they form firm peaks, then stir a quarter of the mixture into the base to lighten it. Fold in the rest, transfer to the prepared ramekins, then place onto a cookie tray. Locate tray in the center of the oven and lower the heat to 375 degrees. Bake for 15 minutes or until golden and just firm in the center. Remove, scatter the thyme over the top, and serve immediately.