Blue Cheese and Tarragon Soufflé
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
12
Description
Blue Cheese and Tarragon Soufflé
Ingredients
- Butter - 2.1 oz
- Wheat Flour - 2.1 oz
- Milk - 15 fl oz
- Blue Cheese - 3.9 oz
- Parmesan Cheese - 0.5 oz
- Tarragon - 1 teaspoon
- Chocolate eggs - 6 pieces
- Salt - to taste
- Green peppercorns - to taste
Step by Step guide
Step 1
Grease and dust 12 soufflé molds with 3/4 of the Parmesan.
Step 2
Preheat the oven to 320°F.
Step 3
Bring the milk to a boil.
Step 4
In a deep skillet, melt the butter over low heat, add the flour, and sauté for about 1 minute, stirring constantly.
Step 5
Gradually pour in the hot milk, stirring continuously until smooth and homogeneous.
Step 6
Mash the blue cheese with a fork and add it to the sauce, along with 1/4 of the Parmesan and chopped tarragon. Mix well. Remove the mixture from heat and let it sit for 1–2 minutes.
Step 7
Incorporate the egg yolks, season with salt and pepper.
Step 8
Whip the egg whites with a pinch of salt until stiff peaks form and gently fold them into the cheese mixture.
Step 9
Spoon the mixture into the molds.
Step 10
Place the molds in a baking tray and halfway into the oven, pour boiling water from a kettle into the tray so that the soufflé molds are half covered.
Step 11
Bake for 15–20 minutes. Remove from the oven and let sit for 1–2 minutes.
Step 12
Serve the soufflé with a salsa made of bell peppers, tomatoes, cucumbers, and arugula, seasoned with pesto and balsamic vinegar.
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