Gorgonzola Soufflé

Ok, I guess by now you all know how much I love gorgonzola… so I won’t bore you with that… suffice it to say that I often have some in my fridge.  The other day, I just wanted to cook something new with it.  There are certain dishes that I have always been scared to make at home, but ever since I started blogging, the list of these “scary items” is reducing by the day!  I now often find myself daring to cook completely out of my comfort zone, and I have to admit that I love it!  I am starting to realise that there is (almost) nothing you cannot do at home… it may not come out perfect, it may require a few attempts and tweaks to get it right, but it will work out eventually.  Well, soufflé was one of the dishes on my “scary items” list… and it was actually pretty high on the list!!!  After making it though, I must admit I have no idea why it scared me so much!  It was so much easier to make than I expected!  And quite quick to whip up too…  it puffed up beautifully and I even managed to take a couple of pictures of it before it started to deflate! :-)  So… there you have it: my gorgonzola soufflés!  And don’t be afraid to try it! 😉


Recipe adapted from Chez Us

Ingredients (makes 2 ramekins of 1 cup capacity):
20 gms butter – 1 ½ tbsp, softened – plus a little extra, melted
17 gms – 0.6 oz. flour
125 ml – ½ cup milk
2 eggs, separated
70 gms – 2.5 oz. gorgonzola

Brush 2 ramekins with melted butter.  Place on a baking tray and refrigerate them for 15 minutes.

Melt the 20 gms of butter in a saucepan over low heat (1).  Add the flour (2) and cook, stirring, for 1 minute (3).  Slowly add the milk (4), stirring continuously for 2 – 3 minutes or until thickened (5).  Stir in the gorgonzola (6-7), remove from the heat and whisk in the egg yolks and salt (8-9-10).

Beat the egg whites with an electric mixer until firm peaks form (1-2).  Gently fold them through the cheese mixture (3-4).

Take out the ramekins from the fridge and fill them up to two-thirds.

Bake in a preheated fan forced oven at 205°C – 400°F for 18 – 20 minutes or until puffed and golden.  Serve immediately, before they deflate!!

Gorgonzola Soufflé

Gorgonzola Soufflé

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  1. says

    Souffles is my scary item too to try, I ever made it before, but it didn’t turn out like yours. and until now, I never try to make Souffle again. very envy with your souffle they turn out very well and attractive, congratz!


  2. says

    I looove souffles, and I am so very intimidated to ever attempt making them myself. Sigh. But gorgonzola sounds like such a fascinating flavor for one! Wonderful post.

  3. says

    I made some chocolate souffle once and they puffed up and everything but they really disappointed me in taste… they were cloudy all right, but not too chocolaty… Maybe I should try this salty version and see if I like it more…

  4. says

    Can I come over? Your home cooked meal is much better than restaurant! Your family is so lucky! There is a very famous souffle restaurant in SF. I haven’t been there after kids are born (very small and romantic place). I should make this at home!

  5. says

    Well done…these look amazing! I remember my first cheese souffle was a goats cheese one and I was apprehensive too. But it wasn’t nearly as scary to make as I thought. These would be lovely or valentines dy next week!

  6. says

    Souffle is on my ‘must-make’ list too, but I haven’t gotten around to making it yet! You’ve done a fabulous job with it, Manu! I am sure I would love this one – especially because it is a savory souffle… thanks for sharing this!

  7. says

    Quest’anno uno dei miei cosiddetti “New Years Resolutions” e’ di fare una ricetta nuova ogni mese … mi sembra questa ricetta potrà soddisfare l’amore che ha mio marito per la gorgonzola, così come la mia nuova ricetta mensile … :)

  8. says

    I think it is movies/TV that made souffles seem so scarey to us. Whenever someone had a cooking disaster it involved a souffle… but I wouldn’t know since I haven’t attempted one yet.
    Now gorgonzola makes it very interesting…

  9. says

    Sounds and looks delicious! I too absolutely love Gorgonzola. And have also been afraid to make souffle — at this point I would probably give it a shot but I don’t have souffle ramekins : /

  10. says

    Swoon! Those turned out perfectly! Souffles are also on my ‘umm…perhaps not’ list for the high fear factor. These look so yummy and I want one so badly though, perhaps I can give them a go. I’ve bookmarked for one of my brave days :)

  11. says

    I have no words, I cannot live without cheese and gorgonzola it one the best, ok, it’s strong, but I like it. Now, eat gorgonzola in a souffle is something that I cannot imagine, it’s the culmination of everything. If you don’t mind I have to try it.
    By the way, your pictures are so beautiful…

  12. says

    Oh Yummy! I love your little individualized souffles! Great job in getting your always beautiful pictures before, during and after deflation. Love how easy this looks! Great for Valentines!

  13. Karin @yum and more says

    Hi Manu, great idea with the gorgonzola, my standard is always spinach and goat cheese, so thanks for the new idea ;-))


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