Blue Cheese Souffle with Grape Reduction Sauce

Blue Cheese Souffle with Grape Reduction Sauce

Photo by TastesOnTrial


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Grape Reduction Sauce:

  • 3

    cups black grapes

  • ½

    cup water

  • Blue Cheese Souffles:

  • 3

    T. finely chopped walnuts (preferably black walnuts*)

  • ½

    c. milk

  • 2

    T unsalted butter

  • ¼

    c. all-purpose flour

  • 1

    lg. egg yolk

  • ¼

    lb. Maytag Blue cheese

  • 2

    lg. egg whites

Directions

Grape Reduction Sauce: 1. In a 1 1/2-quart saucepan simmer grapes in water, uncovered, 20 minutes. Pour mixture through a fine sieve into a bowl, pressing hard on solids to extract as much liquid as possible. Transfer liquid to cleaned pan and gently boil until reduced to about 1/2 cup. Keep sauce warm, covered. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce to warm before serving. Blue Cheese Souffles: 1. Preheat oven to 400°F. 2. Butter six 1/4-cup ramekins (2 1/2 by 1 1/4 inches) and coat with walnuts, knocking out excess walnuts. 3. In another 1 1/2-quart saucepan heat milk and butter over moderate heat until butter is melted and bring to a boil. Add flour all at once and whisk vigorously (mixture will be very stiff). Transfer mixture to a bowl and whisk until it no longer emits steam. Whisk in yolk. Crumble 1/2 of the Blue Cheese and fully combine with flour mixture using a rubber spatula. 4. In a bowl with an electric mixer beat whites until they just hold stiff peaks and whisk half of whites into cheese mixture to lighten. Add remaining whites and whisk gently until incorporated (mixture will be dense). 5. Divide batter among ramekins and arrange in a roasting pan. Add enough hot water to roasting pan to reach halfway up sides of ramekins and bake soufflés in middle of oven until puffed and golden brown, about 30 minutes. To Serve: Invert souffles onto a large plate. Crumble remaining blue cheese and divide equally across the serving plates. Place a souffle on top of the cheese crumbles with the walnut base face down. Spoon sauce around souffles. Arrange grapes around souffle.


Nutrition

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