A Souffle is an important dish to add to your culinary repetoire whether you are a beginner or a skilled cook. The wonderful thing about souffle’s is that they can be easily modified to be savory or sweet, for a whole range of different ingredients and flavors and the basic technique stays the same. No, the recipe doesn’t include chicken broth, but I made it as a side to a main dish that did, and I thought it was such an important dish for a cook to know, that I included it on this chicken broth site.
This Gorgonzola souffle is a richly flavored, slightly pungent version influenced by the cheese flavor itself. It goes very well with prime rib or a pork roast. Some more subtle souffle’s, like this recipe for a Parmesan Spinach one I like to make, can fit easily into a menu of any kind as they are not as strongly flavored.
Learn the dish, master it and memorize it and I guarantee it will come in handy!
- 2 tablespoons unsalted butter, plus softened butter for the ramekins
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons all-purpose flour
- 1 cup milk
- Pinch of salt
- Pinch of cayenne pepper
- dash of freshly grated nutmeg
- 2 ounces gorgonzola cheese
- 5 large eggs, separated
Preheat oven to 375.
Separate egg yolks from whites and keep both in separate bowls. If you’ve never done this before – watch this quick video on how to do it!
Shred or crumble your preferred cheese. This recipe uses gorgonzola which is more crumbly and sticky. I also like making this Parmesan spinach souffle recipe.
In a saucepan over medium heat, melt your butter and incorporate flour, whisking until a thick paste forms. Add milk and whisk until a smooth, creamy mixture forms, continue to whisk over heat until it bubbles- about 5 minutes. Add cayenne, nutmeg and salt and whisk in. Add cheeses and mix until they melts into the cream. Remove from heat and allow to cool to room temperature.
In a stand mixer, or with a hand mixer – whip your whites until fluffy, stiff peaks form.
Add your egg yolks to the cooled cream mixture and blend them in until it is a solid golden color.
Gently fold your whipped whites into this mixture and stir. You don’t want to knock all that nicely whipped air out of it, so just blend it together.
With a spatula, pour batter into dishes until about 2/3 full. You want to leave room for the souffle to rise without spilling over the edges.
Place your dish or ramekins on a flat sheet pan and place in the oven. For a large souffle – you are going to bake for about 35-45 minutes until puffy and golden brown on top. For small ramekins, bake for 20-25 minutes until puffy and golden brown.
Tip: If you pierce the souffle with a knife or fork – it will fall and will not puff back up, so don’t do that until you are ready to serve it and have already impressed your guests with your amazing skills.