TYLER FLORENCE’S BLUE
CHEESE SOUFFLE WITH FRESH FIGS AND HONEY
3 tablespoons unsalted
butter, softened, plus more for greasing the ramekins
2 tablespoons sugar,
plus more for the ramekins
3 tablespoons
all-purpose flour
1 cup milk, warmed
5 eggs, separated
Pinch salt
Ground white pepper
Pinch ground nutmeg
1 cup crumbled blue
cheese
Pinch cream of tartar
8 fresh black mission
figs, split in 1/2 lengthwise
1/2 cup honey
Confectioners' sugar,
for dusting
Directions
Preheat the oven to
350 degrees F.
Prepare 4 (8-ounce)
ramekins by greasing them with softened butter and then coating them with
sugar, tapping out any excess.
Make a thick bechamel
sauce base by melting the 3 tablespoons of butter over low-medium heat in a
thick-bottomed pot. Just as the foam subsides, add the flour, stirring constantly
with a whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour with
fat and remove the starchy taste; do not allow the roux to brown. Add the warm
milk to the mixture and continue to whisk until smooth and thick. Remove from
the heat. Beat in the egg yolks 1 at a time. Season with salt, pepper, and
nutmeg. Stir in the cheese until incorporated evenly. Chill the mixture while
whipping the egg whites.
In a separate clean
bowl beat the egg whites and cream of tartar just until soft peaks form. Fold
1/3 of the beaten whites into the bechamel mixture to lighten it. Then gently
fold in the rest. Pour the batter into the prepared ramekins and place on a
cookie sheet. Bake on the middle rack for about 25 minutes.
The souffle is done
when it has puffed over the rim, the outside is golden, and the center jiggles
slightly.
Serve with fresh figs
and a drizzle of honey. Dust with confectioners' sugar.
Haylee’s Note:
This recipe was A LOT easier that I thought it was going to
be, and it turned out delicious! I was surprised
how well the sweet went with the blue cheese! I just wish I would have gotten a better picture right from the oven when it was even puffier! Now I just can’t wait to try a chocolate soufflé!
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