Ingredients
-
3
-
1/4
-
3
-
1
-
-
-
1
-
1
-
4
-
3
-
5
-
1/8
-
-
-
Directions
Blue Cheese Souffle (Barefoot Contessa) Ina Garten, Found it in Barefoot in Paris, 2004 I love cheese souffles and this one was not listed and I am partial to Ina Garten Updated: serve with Chambord and fresh or frozen fruit , Had this today with a lovely salad tasted fantastic I will be making this for a wonderful luncheon with friends , Found it in Barefoot in Paris, 2004 I love cheese souffles and this one was not listed and I am partial to Ina Garten Updated: serve with Chambord and fresh or frozen fruit
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Butter the Inside of an 8" Souffle Dish (7 & 1/2 Inches in Diameter and 3 & 1/4 Inches Deep) and Sprinkle Evenly With Parmesan Cheese. |
|
3
Done
|
Melt the Butter or Margarine in a Small Saucepan Over Low Heat. With a Wooden Spoon, Stir in the Flour and Cook, Stirring Constantly, For 2 Minutes. Off the Heat Whisk in the Hot Milk, 1/2 Teaspoon Salt, 1/4 Teaspoon Freshly Ground Black Pepper, the Cayenne and Nutmeg. Cook Over Low Heat, Whisking Constantly, For 1 Minute, Until Smooth and Thick. |
|
4
Done
|
Off the Heat While Still Hot, Whisk in Egg Yolks, One at a Time. Stir in the Roquefort and the 1/4 Cup of Parmesan and Transfer to a Large Mixing Bowl. |
|
5
Done
|
Put the Egg Whites, Cream of Tartar, and a Pinch of Salt in the Bowl of an Electric Mixer Fitted With the Whisk Attachement. Beat on Low Speed For 1 Minute, on Medium Speed For 1 Minute, Then Finally on High Speed Until They Form Firm, Glossy Peaks. |
|
6
Done
|
Whisk 1/4 of the Egg Whites Into the Cheese Sauce to Lighten and Then Fold in the Rest. |
|
7
Done
|
Pour Into Souffle Dish, Then Smooth the Top, Gently. Draw a Circle on Top With the Spatula to Help the Souffle Rise Evenly and Place in the Middle of the Oven. |
|
8
Done
|
Turn the Temperature Down to 375f. Bake 30-35 Minutes(don't Peek) Until Puffed and Brown. |
|
9
Done
|
Serve Immediately With Chambord and Fresh or/& Frozen Fruit. |
