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!!Pin It