We love cheese; any kind; all kinds; every kind of cheese. Gorgonzola is one of our favourites but we seldom ‘treat’ ourselves because it’s just too expensive calorie wise. Last week as a very special treat, I noticed a very tiny amount in the refrigerator…hmmm, was JT even going to tell me about it? The piece was about 40g, and my first thought was to slice an apple and pop the two into my mouth…destroy the evidence, as it were. But then, I came across Manu’s recipe for Gorgonzola Soufflé and I saw the writing on the wall…my friends, it HAD to be done! Because I had about 1/2 the cheese required for Manu’s recipe, I cut everything in half and used smaller ramekins. Click on the link here to see her original recipe, she has amazing step by step photography. I’m not that detailed.
Gorgonzola Soufflé
Ingredients:
(makes 2 ramekins of 125 mL (1/2 cup) capacity):
- 10 g (3/4 tbsp) butter, softened – plus a little extra, melted
- 8.5 g (0.3 oz.) flour
- 62.5 mL (1/4 cup) milk
- 1 egg, separated
- 62.5 mL (1/4 cup) white wine
- 40 g (1.25 oz.) Gorgonzola
- Salt
- 25 g (~2 tbsp) Grated Parmesan
Directions:
- Preheat oven to 205° C (400° F). Brush 2 (125 mL 1/2 cup capacity) ramekins or oven proof bowls with melted butter. Refrigerate for 15 minutes.
- Melt butter in a medium saucepan over low heat. Add flour and cook, stirring for 1 minute. Slowly add the milk, stirring continuously for 2-3 minutes or until thickened. Stir in the Gorgonzola.
- Remove from the heat and whisk in the egg yolk and sea salt. Now I found this mixture a little too thick (much thicker than Manu’s photos) so I added about a 1/4 cup dry white wine to loosen it up, it worked out great — plus it gave me an excuse to open a bottle, and perhaps to share a taste of it!!
- Beat egg whites with electric mixer until firm peaks form. Gently fold through the cheese mixture. Fill the ramekins two-thirds full and sprinkle with the grated Parmesan.
- Bake for 12-15 minutes or until puffed and golden.
- Photograph immediately. Eat.
I must say that this recipe is a keeper, thank you Manu, we adore Gorgonzola and the lightness of the souffle really allowed the cheese to sing. I know my friend Barb and Kevin would love this, I will keep it in my back pocket for the next time we have them over!
Really stunning souffle Eva! I love gorgonzola and can imagine how marvelous this must taste. Great job…and glad you didn’t eat the evidence before you could make these!
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Kevin and I would certainly love it if you made this dish for us Eva!!!! I’ve wanted to make a blue cheese souffle for some time now — and even bought the ramekin for it. But alas, I’ve not tried it yet. This looks spectacular!
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Eva, I ended up making the turos pogacsa before going to bed tonight though how I’m going to sleep with a full tummy, I don’t know. 🙂 Anyway, check them out when you get a chance.
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That would be very dangerous indeed for me. But if you don’t mind, I shall eat that wonderful pogacsa vicariously through your live journal as a ‘late night snack’. You don’t mind if I had a tiny little glass of wine with that, do you? It helps with digestion.
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I wish I had had a glass of crisp white wine to enjoy as well since the pogacsa were very rich. Perhaps a sparkling white wine. 🙂
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I used to love turos pogacsa! Such lovely memories! Thank you. Perfect timing too, it would have been my dear Mother’s 76th birthday on Friday. 😦
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I’m glad the memories are sweet ones. 🙂
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Wow, Eva, what a success! I love gorgonzola too – in fact our whole family does through our association with French onion soup – and the ingredients in the soufflé sound perfect – not too heavy at all. Ok, silly question perhaps, but how do you eat it? (do you spread it on veggies/fruit/bread or dip these elements into the soufflé or just eat the soufflé on its own with a…. fork/spoon? ;)), thanks.
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Hi Kelly, not silly at all, you simply dig in with a spoon! I’ve often thought it would be gorgeous nestled on a bed of arugula or beet sprouts but to get it out without deflating would be impossible. It’s kind of like a pop-over. Perhaps I shall experiment, thanks for the inspiration!
I am impressed that your whole family loves Gorgonzola, it’s a flavour usually not enjoyed by the younger palate; although I am curious how it is associated with French onion soup.
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We usually do a mixture of emmental, gruyere and gorgonzola in French onion soup! (our boys have been exposed to real food since they were very young 😉 so I think it’s just what they experience as normal now).
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Hi Eva,
Your soufflé looks fantastic – I keep meaning to make one – you know, I never did! I think they scare me a little. The idea of tearing out to the dining table with them before they collapse seems rather terrifying, but you did the recipe proud, that’s for sure!
Damn, you have me craving cheese soufflé right now and I’m thinking it’s a little too late (2am) to start clattering around in the kitchen, and besides – I only have parmesan 😀
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Hi Charles, 2am? I think your wife might not appreciate the clattering! Parmesan would make a tasty soufflé too. As I’ve mentioned in other comments, the only daunting part of a soufflé is serving it in time. But Maraia at live journal said her recipe stays up longer. She’s linked back to it above. I’m going to try it next time.
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The traditional way to serve souffle is to have everyone sitting at the table, spoon in hand, waiting for the souffle to come out of the oven. 🙂
I think mine it still pretty poofy for ‘almost’ 2 minutes … which is longer than you’d think while you’re waiting to take another picture before you can dig in. It starts deflating almost immediately though, regardless of the recipe you use. After 5 minutes, it’s done all the deflating it’s going to do. And then, it took me just a bit longer than that to devour.
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I am going to try your soufflé recipe sometime soon. I just served an eggy dish for brunch today, so we’re a bit egg’d out.
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It’s the first and only souffle recipe I ever tried (courtesy Jacques Pepin’s Maman) and was so easy and fool proof that I never saw any reason to try any other. 🙂 I also liked the fact that I could make it up to a day or even 2 ahead, cover each individual ramekin with saran wrap and then bake one or 2 as I wanted to.
http://www.foodandwine.com/recipes/aspen-2003-mamans-cheese-souffle
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I love gorgonzola too. But yes, it is high in the calories. That was good of you to turn 40g of cheese into souffles! I bet they were really delicious. I love cheese souffles – any souffle really.
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They were incredible! I shall surely do that again, Charlie.
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Ooh, gorgeous, Eva. Congratulations for snapping the photo before it deflated. I’ve got some gorgonzola in the fridge, but no white wine — I’ll have to look at Manu’s version. Thanks.
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You’ll have to check the thickness of the roux, Sharyn before putting the extra liquid in, I suppose you can use stock, but I like the flavour of the wine. Thank you!
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How beautiful! I love the rich sharpness of gorgonzola and this sounds like a wonderful souffle! Perhaps I’ll get the courage to try it myself —-
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It’s really easy Bill. Maraia at http://a-boleyn.livejournal.com/ has a very easy version that I’ll try next time!
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Oh… pretty. And you know I am a souffle master. By that I mean I’ve made one!
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Cool, Greg! These were my first, but I shall surely be making them again.
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If I liked blue cheese I’d be more excited but I have to say that the souffles looked very very tasty regardless of the type of cheese used. 🙂
I … think my cheese souffles stay up a bit longer than these even though I didn’t beat the egg whites separately. As you know I made some a couple of days after the New Year and posted a picture to celebrate.
hxxp://a-boleyn.livejournal.com/76546.html
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I’d forgotten about your soufflés Maraia, I’ll try it soon!
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I’ve changed my cooking plans for this weekend several times as I was inspired by your and Charles’ souffles. Since I bought 2 kinds of goat cheese at the market this morning, I think I’ll be making a goat cheese and rosemary souffle for lunch tomorrow and a rosemary/caramelized onion/prosciutto/goat cheese pizza for supper.
I was going to make turos pogacsa and minciunele tomorrow, but I’m postponing them now. 🙂
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I’m very flattered Maraia, thank you. Both sound amazing, but I have to say you’ve got my mouth watering over turos pogacsa!
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The goat cheese souffle was yummo! as Rachel R would say. 🙂 I decided to have one for supper today and store the other away in the fridge to bake Sun or Mon.
I may still end up making the turos pogacsa tomorrow, we’ll have to see how I feel when I get up. Posting LOTS of souffle pictures under cut though for drooling purposes.
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Beautifully done Eva! Look at how those rose!!! I bet they tasted fantastic too. I love gorgonzola! I’ve never attempted a souffle before. Perhaps I should give one a try sometime – maybe on a morning the kids are on a sleepover at their grandparents. 😉
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Thanks Kristy, it’s a lot easier than I thought, and Maraia reminded me of a very easy recipe of http://a-boleyn.livejournal.com/ that I’m going to try next time
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a souffle is never easy, but yours looks so effortless perfect. I have personally never tried gorgonzola souffle but I had been told that its a killer dish.
thanks for sharing and I wish u a nice weekend! =)
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Welcome to my blog, Helene. I popped by your blog. Austria is one of our favourite countries. We often stay in Vienna overnight from our long trip over the ocean and we rent a car to drive to Budapest to visit my family. We will be doing it again in the fall. The soufflé is often thought of a a scary and difficult dish, but it is not. It’s really just the timing for serving that’s tricky.
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These soufflé look incredible! I’ve never tried to make one but there have been a few soufflé recipes posted of late and it’s getting harder and harder to say no. This one, featuring gorgonzola, may have tipped the scales. Best of all, not only did you share a great recipe, you pointed me in the direction of another great blog to explore. Thank you on both counts!
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Thank you John. Soufflé has always been one of those scary dishes, but it’s really easy to make. I do hope you try it, the Gorgonzola really came through very well.
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Awww I had no idea you made these! What a pleasant surprise!!! And they turned out fantastic, Eva! ❤ I am so happy you like them! Isn't Gorgonzola one of the best cheeses ever?? For me, it is a danger as I find it hard to say no to it!!! 😉 Have a great weekend!
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Thanks Manu, they were really lovely. Thanks for the recipe.
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