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Posts Tagged ‘Gorgonzola’

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.

Just out of the oven. Don't blink!

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:

  1. 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.
  2. 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.
  3. 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!!
  4. 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.
  5. Bake for 12-15 minutes or until puffed and golden.
  6. Photograph immediately.  Eat.

Oh, you blinked!

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!

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