BLUE CHEESE SOUFFLE
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preheat oven to 400 degrees. Butter the inside of an 8 c soufflé dish (7 ½ inches in diameter and 3 ¼ inches deep) and sprinkle with Parmesan. Meanwhile melt 3 tbsp butter in pan over low heat. Stir in 3 tbsp flour with wooden spoon constantly for 2 minutes. Then off the heat and whisk in 1 c scalded milk, ½ tsp salt and ¼ tsp pepper, pinch of cayenne pepper and pinch of nutmeg. Cook over low heat whisking constantly for one minute until smooth and thick. Off the heat and while still hot, whisk in 4 extra large egg yolks at room temperature, one at a time. Then add in 3 oz good Roquefort cheese chopped up, and ¼ c Parmesan and transfer to a large mixing bow. Then put 5 extra large egg whites at room tempeature, 1/8 tsp cream of tartar, pinch of salt in electric mixer and beat on low speed for one minute, then medium speed one minute and then high speed until form firm glossy peaks. Then whisk ¼ of egg whites into cheese sauce to lighten and then fold in the rest. Pour into soufflé dish and smooth top, draw a large circle on top with spatula to help rise evenly and place in middle of oven. Turn temp down to 375 and bake for 30-35 minutes until puffed and brown. Serve immediately. We tried this 12/09 and it was very good. It turned out pretty good for my first time. It does get cold very quick though so this would be good for a party as the kids do not like it, but need to serve immediately.