Gorgonzola Twice Baked Soufflé
Soft butter and polenta (to line ramekin moulds)
900g Infused Milk (bay, clove, thyme, onion)
200g Tasty Cheese
100g Dijon mustard
Nutmeg, salt, pepper, cayenne to taste
10 x Egg Yolks
200g x Gorgonzola
10 Egg Whites plus 1Tsp Icing Sugar
Butter ramekins using a pastry brush and coat in polenta. Remove all excess polenta and store in fridge until needed.
Pre heat oven to 180C.
Bring milk to a simmer with aromatic herbs and spices. Leave to infuse for an hour. Filter milk before you use.
Melt butter and add flour. Cook on medium heat for 3-4 minutes. Pour in milk to make a thick sauce. Over a medium to low heat (stirring all the time) cook for 5 minutes.
Add cheddar cheese and mustard to create a béchamel sauce. Season with salt and spices to taste.
Leave mix to cool slightly (3-5 minutes) before adding egg yolks and blue cheese. Transfer mix to a large mixing bowl.
In a kitchen mixer - whisk egg whites with icing sugar on high until soft peaks are formed.
Add 1/3 of whites to béchamel sauce and fold to make mixture lighter. When ready, fold in rest of egg whites.
Use a ladle to transfer mixture to ramekins. Divide ramekins between two baking trays and fill trays with boiling water, so the water reaches halfway up the ramekin.
Bake for 20-30 minutes.
Serve straight away or leave to cool for 10 minutes. Pop soufflé from mould and leave to cool in fridge completely.
To reheat, pour 30ml of cream into a clean ramekin. Put soufflé back in the ramekin and bake for 15-18 minutes at 180C.
Serve with a simple seasonal salad.
Ingredients you can buy here:
|Product Code||Title||Price||Add to Lists||Add to Order||In Stock|
|BUTS||Butter salted rolling meadow||$0.00|
|POLEF||Polenta fine cornmeal 450 essente stand up pouch||$0.00|
|ONIFD||Onion diced iqf 10mm x 10mm||$0.00|
|FLOBF||Flour bakers new zealand flour mills||$0.00|
|CHETG||Tasty grated cheese dairyworks||$0.00|
|MUSDV||Mustard dijon extra strong french essente france||$0.00|
|NUTWP||Nutmeg whole essente stand up pouch||$0.00|
|SALTI3||Salt, fine, for restaurants||$0.00|
|PEPWHIG||Pepper white ground essente stand up pouch||$0.00|
|EGGTRAY6||Eggs size 6||$0.00|
|CHEBVR||Cheese blue vein special reserve mainland||$0.00|