How To Make A Souffle: Gorgonzola Souffle Recipe
A Souffle is an important dish to add to your culinary repertoire whether you are a beginner or a skilled cook. The wonderful thing about souffles 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 the 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 souffles, 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.
Ingredients
- unsalted butter ( plus softened butter for the ramekins)
- freshly grated Parmigiano-Reggianoo cheese
- all-purpose flour
- milk
- salt
- cayenne pepper
- freshly grated nutmeg
- gorgonzola cheese
- eggs (separated)
Instructions
- 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 the flour, whisking until 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 melt 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.
- Butter 8 small ramekins or a souffle casserole dish.
- 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 them in the oven. For a large souffle – you are going to bake it 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.
Video
Notes
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.