Roquefort Soufflé II

 

Photo © 2010 Peter Tooker

Assembling a soufflé, savory or sweet, can be intimidating but, in reality, it shouldn't be. When we recently made one of our favorites, a Roquefort Soufflé, Peter made a video of the process to demonstrate just how easy it is. The hardest part of this recipe is separating the eggs and watching the soufflé begin to deflate immediately upon being taken from the oven. Do not despair, that light airy texture and those divine flavors are still there. Just serve as soon as you possibly can, the warmth of a soufflé is part of its divine pleasure.

So here's the video to show just how to prepare this soufflé and the recipe is here once more for your easy reference. Next stop? Chocolate soufflé!

 

Video © 2010 Peter Tooker 

Roquefort Soufflé*
(Serves 2-4)

3 tablespoons unsalted butter, plus some for greasing the soufflé dish
¼ cup finely grated Parmesan cheese, plus extra for dusting greased soufflé dish
3 tablespoons all-purpose flour
1 cup scalded milk
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
Pinch nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Roquefort cheese, chopped
5 extra-large egg whites, at room temperature
⅛ teaspoon cream of tarter
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Preheat the oven to 400℉. Butter the inside of an 8-cup soufflé dish 7½ inches in diameter x 3¼ inches deep) and sprinkle evenly with Parmesan.

Melt butter in a small saucepan over low heat. With a wooden spoon, stir in flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, ½ teaspoon salt, ¼ teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the ¼ cup of Parmesan and transfer to a large mixing bowl.

Put the egg whites, cream of tarter, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the soufflé dish, then smooth the top. Draw a large circle on the top with the spatula to help the soufflé rise evenly, and place in the middle of the oven. Turn the temperature down to 375℉. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

* This recipe is from Ina Garten's Barefoot in Paris.

 

 

Comments

[ally]

looked great!

[Sally]

Cannot wait to see the Chocolate Souffle!! It definitely does not look anywhere as difficult as I remember our Mother making it :-) ! !After seeing the video, I may just try one!