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Individual Gorgonzola Soufflés
Category: Appetizers
Serves: 8
Rating:
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Ingredients:
Butter for the ramekins 2 c. heavy cream 1/4 t. fine sea salt Freshly ground black pepper 3/4 c. unbleached all-purpose flour 5 large eggs, separated 5 oz. Gorgonzola, at room temperature, crumbled
Directions:
Preheat oven to 425°. Butter the bottoms and sides of 8 1/2-cup ramekins. In a large saucepan, combine cream, salt, and pepper and scald over moderately high heat, bringing mixture just to the boiling point. Reduce heat to low and add the flour all at once, whisking constantly to prevent lumps from forming. the sauce will thicken almost immediately. Remove from the heat, and stir in the egg yolks one by one. Then add the Gorgonzola, and stir until the cheese melts into the cream mixture. Set aside. In the bowl of an electric mixer fitted with a whisk, beat the egg whites until stiff but not dry. Whisk 1/3 of the egg whites into the soufflé mixture and combine thoroughly. Do not be concerned with deflating the egg whites at this point. With a large rubber spatula, gently fold in the remaining whites. Do this slowly and patiently. Do not over mix, but be sure that the mixture is well blended and almost no streaks of whites remain. Spoon the mixture into the prepared ramekins, filling them three quarters full and smoothing out the tops with a spatula. Place the ramekins on a heavy duty baking sheet and place in the center of the oven. Bake until the soufflés are well risen and the tops are brown, about 15 minutes. Carefully remove from the oven and place each ramekin on a small salad plate. Serve immediately.