Blue Cheese "Gorgonzola" Soufflé

Blue Cheese "Gorgonzola" Soufflé

A light and airy baked dish of eggs and blue cheese.

Yes, I know, soufflés are worrisome because they are hardly ever a success; but this one works every time.

2 servings
Preparation 20 min
Cooking 15 min

470 calories per serving 


Ingredients

2 eggs size large    
1 1/2 tbsp butter, unsalted   20 g
2 1/2 tbsp cornstarch   20 g
3/4 cup milk, partly skimmed, 2%   200 mL
100 g Gorgonzola cheese, creamy type, or any other creamy blue cheese    
3/4 cup Parmesan cheese, grated   40 g
1 pinch nutmeg    
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

These soufflés are cooked and served in individual porcelain moulds. Choose round ones with 5-6 cm high vertical sides, and an internal diameter of 12-13 cm, which will contain about 500 ml or 2 cups when 3/4 full. The high vertical sides will contain the soufflé's up and down movements, while cooking and cooling, and avoid spilling.

The secrets for success are: 1) use eggs at room temperature, 2) avoid any trace of egg yolk in the egg whites, while separating them, and 3) refrain from opening the oven door too early.

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 160°C/325°F. Butter the moulds.
  2. Melt the butter in a saucepan using low heat. Add the cornstarch, stirring until you obtain a paste. Pour in the milk, very slowly, stirring constantly. Cook for 4-5 min, with occasional stirring to avoid lumps.
  3. Incorporate bits of blue cheese and the grated parmesan, gradually, using a wooden spoon. Add the grated nutmeg, salt (pay attention: blue cheese is rather salty!), and pepper to taste.
  4. Separate the egg whites and yolks carefully, taking care not to let any egg yolk mix with the egg whites. Remove the pan from heat and add the yolk(s). Set aside.
  5. In a separate bowl, using an electric mixer, beat the white(s) to form soft peaks. Incorporate into the cheese-yolk mixture, blending gently, using a spatula.
  6. Pour out into the buttered mould(s). Clean any drops on the inner sides: the soufflé will rise evenly if it has no obstacles on the inside of the dish.
  7. Put the mould(s) in the oven. After about 15 min, the soufflé(s) will be golden and ready. To verify, you can insert a tooth-pick into it. If it comes out clean, the soufflé is ready.

Remarks

Serve without delay. Enjoy the view for a couple of minutes before eating: it is still too hot and a bit too runny to eat it right away.

Nutrition Facts Table

Nutrition Facts

per 1 serving (240g)

Amount

% DV*

* DV = Daily Value

Calories

470

Fat

32 g

50 %

Saturated 19 g
+ Trans 0.4 g

97 %

Cholesterol

270 mg

Sodium

1130 mg

47 %

Carbohydrate

16 g

5 %

Fibre

0 g

0 %

Sugars

6 g

Protein

28 g

Vitamin A

30 %

Vitamin C

0 %

Calcium

60 %

Iron

8 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: ½ serving
Milk and Alternatives: servings
Meat and Alternatives: ½ serving

More info

Claims

Free :
Added Sugar
Source of :
Iron, Magnesium, Vitamin B1, Vitamin B6, Vitamin E
Good source of :
Potassium
Excellent source of :
Calcium, Folacin, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Zinc
Diet-related health claims :
Bone-healthy

More info


This recipe is in the following categories: Cheese | Eggs | Main courses/Entrées | Bone-healthy | Halal | High Calcium | High Vitamin D | Kosher | Vegetarian | Bake

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