Wisconsin Gorgonzola Soufflé
Wisconsin Gorgonzola Soufflé
Indulge in the luxurious flavors of Wisconsin Gorgonzola Soufflé. This elegant dish combines the richness of gorgonzola cheese with the light and airy texture of a perfectly baked soufflé. The creamy gorgonzola mixture is complemented by a smooth béchamel base and the delicate balance of egg yolks and whipped egg whites. The result is a delectable creation that's both comforting and sophisticated. Serve these individual soufflés as an appetizer or a main course, and enjoy the delight of every bite.
Ingredients
- 2 oz Whole Butter
- 3 oz All-Purpose Flour
- 2 cups Cold Milk
- 7 oz Gorgonzola Cheese, Crumbled
- 6 Egg Yolks
- 6 Egg Whites
- Kosher Salt and Ground Black Pepper, to taste
Instructions
- In a saucepan, melt the whole butter. Add the all-purpose flour and quickly stir with a wooden spoon to create a blonde roux.
- Gradually add the cold milk to the roux, whisking constantly to create a smooth béchamel sauce. Cook over moderate heat for about 10 minutes.
- Remove the saucepan from heat and whisk in the crumbled gorgonzola cheese. Allow the mixture to cool slightly.
- Gradually add the egg yolks, one at a time, whisking well after each addition. Let the mixture cool completely.
- In a separate bowl, whip the egg whites until soft peaks form.
- Gently fold the whipped egg whites into the gorgonzola mixture until well combined.
- Prepare 2 oz ramekins by buttering and flouring them. Fill each ramekin with the soufflé mixture.
- Bake the soufflés in a water bath at 300°F (150°C) with the fan on for 15-18 minutes, or until they turn golden brown.
- Increase the oven temperature to 325°F (165°C) and continue baking for an additional 15-20 minutes.
- Once baked, remove the soufflés from the oven and let them cool until warm. Carefully unmold them onto buttered parchment paper.
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