2 tablespoons unsalted butter, plus softened butter for the ramekins
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons all-purpose flour
1 cup milk
Pinch of salt
Pinch of cayenne pepper
2 ounces Roquefort cheese
5 large eggs, separated
2 tablespoons snipped chives
Instructions
Preheat the oven to 375°. Butter four 1-cup ramekins and coat
each one with 1 tablespoon of the grated Parmigiano.
In a medium saucepan, melt the 2 tablespoons of butter. Add
the flour and cook over moderate heat for 1 minute, whisking
constantly. Add the milk, salt and cayenne and cook, whisking,
until very thick and bubbling, about 2 minutes. Scrape the
mixture into a large bowl and whisk in the Roquefort and the
remaining 1/4 cup of grated Parmigiano. Whisk in the egg
yolks and chives.
In a medium saucepan, melt the 2 tablespoons of butter. Add
the flour and cook over moderate heat for 1 minute, whisking
constantly. Add the milk, salt and cayenne and cook, whisking,
until very thick and bubbling, about 2 minutes. Scrape the
mixture into a large bowl and whisk in the Roquefort and the
remaining 1/4 cup of grated Parmigiano. Whisk in the egg
yolks and chives.
In another bowl, using an electric mixer, beat the egg whites
until firm peaks form. Fold the beaten whites into the cheese
mixture until no streaks remain. Pour the mixture into the
ramekins, filling them three-fourths of the way; set the
ramekins on a baking sheet. Bake the soufflés for about 20
minutes, until puffed and golden. Place the soufflés on plates
and serve immediately.
Originally Submitted
12/21/2015
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