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Blue Cheese Souffle Recipe
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Ingredients: » 1 Envelope unflavored gelatin » 2 tb Cool water » 4 tb Sweet butter » 4 oz Cream cheese » 4 oz Blue cheese - softened » 1 Egg - seperated » 1 ts Dijon mustard » 1/2 c Heavy cream - whipped Preparation: Soften gelatin in cool water, then gently stir over low heat to dissolve. Using a food processor or electric mixer, beat together butter and cheeses, adding egg yolk, mustard and gelatin. Beat egg white until stiff BUT NOT DRY, and gently fold into mixture. Then fold in whipped cream. Prepare a 1-cup souffle dish with a colar of oiled waxed paper or foil. Tie to the dish with string. Spoon mixture into the dish so that it comes up over the sides and up to the top of the collar. Chill for several hours or overnight. Remove the collar and serve with crackers or raw vegetables. Makes 6 Servings More: Blue Cheese Souffle Ingredients: » 3 tablespoons unsalted butter, plus more unsalted butter, for greasing » 2 tablespoons grated parmesan cheese » 3 tablespoons flour » 1 cup milk, hot » 4 egg yolks » 1 teaspoon dry mustard » 3/4 cup crumbled blue cheese » 5 egg whites » 1 pinch cream of tartar (optional) » salt and pepper Preparation: 1. Preheat oven to 350 degrees F. 2. Prepare 4 (8 ounce) ramekins or a 1 1/2 quart souffle dish by greasing with softened butter and coating with Parmesan. 3. Make a thick bechamel sauce base by melting 3 tablespoons butter over low medium heat in a thick-bottomed saucepan. 4. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. 5. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste, do not allow to brown. 6. Add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened. 7. Remove from heat. 8. Beat in the egg yolks one at a time. 9. Season with salt, pepper, and mustard. 10. Stir in the cheese and incorporated evenly. 11. Chill while preparing the egg whites. 12. In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks. 13. Fold 1/3 of the beaten whites into the bechamel mixture to lighten it. 14. Then gently fold in the rest. 15. Pour into the prepared ramekins or souffle dish and place on a cookie sheet. 16. Bake on the middle rack for about 25 minutes. 17. The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly. 18. Take care not to over bake. |
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