Beverly Hills Cop II"
Stinking Rich Blue Cheese Souffle
Get back in action on a full stomach!
- 1/2 cup finely chopped, toasted walnuts
- 1/2 cup finely grated Parmesan
- 1 cup whole milk
- pinch of nutmeg
- pinch of white pepper
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
- 1/2 pound aged blue cheese, crumbled
- 4 large egg yolks
- 5 large egg whites
- 1 teaspoon fresh lemon juice
- pinch cream of tartar
- pinch of salt
- parchment paper
- butcher?s twine
- 4 eight-ounce ramekins or individual souffle cups
1. Position rack in center of oven and preheat to 400F. Mix half of the walnuts and Parmesan in a small bowl and set aside.
2. Butter the souffle dishes and coat insides of the dishes with the parmesan-walnut mixture. Wrap each dish with a collar of parchment extending at least 3" above the ramekin tops and tie with twine.
3. Combine milk, nutmeg, and pepper in a saucepan over medium heat. While the milk heats, combine butter and flour in a small saucepan over medium heat. Cook and stir for 5 minutes without browning; remove from heat.
4. Pour the hot milk all at once into the flour mixture and whisk rapidly until no lumps remain. Return to heat and bring to a boil, stirring constantly. Reduce heat and simmer 3-5 minutes.
5. Remove from heat. Cool a minute; then stir in the egg yolks and cheese.
6. Beat egg whites, lemon juice, cream of tartar and a pinch of salt in a large bowl just until soft peaks begin to form. Don't over beat.
7. Add 1/4 of whites into cheese mixture and stir with a rubber spatula until incorporated. Carefully fold in remaining whites without deflating and divide among the prepared souffle cups. Top with the remaining Parmesan and walnuts.
8. Bake 15-20 minutes until puffy and golden brown. The center will still be somewhat jiggly. Serve immediately.
Makes 4 individual souffles