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ALL RECIPES

Bleu Cheese Soufflé

  • Pair with Cabernet Sauvignon
Primary Ingredients

3 tablespoons unsalted butter, plus extra for greasing the dish 

¼ cup finely grated Parmesan, plus extra for sprinkling  

3 tablespoons all-purpose flour  

1 cup scalded milk  

Pinch of nutmeg  

4 extra-large egg yolks, at room temperature  

3 ounces Roquefort or other bleu cheese, crumbled  

5 extra-large egg whites, at room temperature 

1/8 teaspoon cream of tartar  

Salt and pepper 

Primary Technique
  1. Preheat the oven to 400ºF. 
  2. Butter the inside of an 8-cup soufflé dish (7½ inches in diameter and 3¼  inches deep) and sprinkle evenly with Parmesan. 
  3. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir  in the flour and cook, stirring constantly, for 2 minutes.
  4. Remove from heat  and whisk in the hot milk, ½ teaspoon salt, ¼ teaspoon black pepper, and  nutmeg. Put saucepan back over low heat, whisking constantly, for 1 minute, until smooth and thick. 
  5. Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the  Roquefort and the ¼ cup of Parmesan and transfer to a large mixing bowl.
  6. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an  electric mixer fitted with the whisk attachment. Beat on low speed for 1  minute, then on high speed until they form firm, glossy peaks. 
  7. Whisk ¼ of the egg whites into the cheese sauce to lighten and then fold in  the rest. Pour into the soufflé dish, then smooth the top. Draw a large circle on  top with the spatula to help the soufflé rise evenly, and place in the middle of  the oven.
  8. Turn the temperature down to 375ºF. Bake for 30 to 35 minutes  until puffed and brown. Serve immediately with a simple salad or vegetable  side.
dessert on table
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
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