Blue Cheese Souffle (barefoot Contessa) Ina Garten

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 3 tablespoons unsalted butter or 3 tablespoons unsalted margarine, plus extra for greasing the dish
• 1/4 cup finely grated fresh parmesan cheese, plus extra for sprinkling
• 3 tablespoons all-purpose flour
• 1 cup scalded milk
• kosher salt
• fresh ground black pepper
• 1 pinch cayenne pepper
• 1 pinch nutmeg
• 4 extra-large egg yolks, at room temperature
• 3 ounces good roquefort cheese, chopped (stilton)
• 5 extra large egg whites, at room temperature
• 1/8 teaspoon cream of tartar
• fresh fruit or frozen fruit

Recipe

• 1 preheat oven to 400ºf.
• 2 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 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 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 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 whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest.
• 7 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 turn the temperature down to 375ºf. bake 30-35 minutes(don't peek) until puffed and brown.
• 9 serve immediately with chambord and fresh or/& frozen fruit.