Gorgonzola Cheese Souffle

Gorgonzola Cheese Soufflé

with gratitude to Julia Child and “Mastering the Art of French Cooking” volume one

  • a 6-cup soufflé mold (I used a four-cup dish)
  • 1 tsp. butter
  • 1  Tbs finely grated Swiss or Parmigiano Reggiano cheese
  • 3 Tbs unsalted butter, plus more for buttering dish
  • 3 Tbs all-purpose flour
  • 1 cup boiling milk
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • a pinch of cayenne pepper
  • a pinch of nutmeg
  • 4 egg yolks (large eggs)
  • 5 egg whites (large eggs)
  • 3 ounces coarsely grated Gorgonzola cheese, or another you prefer, such as parmigiana, gruyere or sharp cheddar

Generously butter a six or four-cup soufflé dish. Sprinkle with the grated Parmigiano Reggiano to cover the bottom and side. Set the oven rack in the lower third of the oven, and preheat to 400 degrees Fahrenheit.

To make the sauce:
Over moderate heat, melt 3 Tbs butter in a saucepan; Stir in the flour with a wooden spatula or spoon and cook over moderate heat until butter and flour foam together for two minutes without browning. Remove from heat; when mixture has stopped bubbling, pour in all the boiling milk at once. Beat vigorously with a wire ship until blended. Beat in the seasonings. Return over moderately high heat and boil, stirring with the wire whip, for one minute. Sauce will be very thick.

 Remove the sauce from the heat. Whisk the egg yolks into the hot sauce one by one, then add the cheese. Transfer sauce to a large bowl, and set it aside.

To finish:
In a clean bowl and with clean beaters, beat the egg whites to stiff peaks. Scoop a quarter of the egg whites into the bowl with the sauce, and stir together with a wooden spoon. Turn the rest of the egg whites on top; rapidly and delicately, fold them in with a rubber spatula. Pour the batter into the prepared baking dish, and use a spatula to trace a circle in the top of the batter, just inside the rim of the dish. This will help the soufflé to rise freely.

Place the soufflé in the oven, and turn the oven temperature down to 375 degrees Fahrenheit. Bake about  30 to 35 minutes (without opening the oven), until the soufflé has puffed over the rim of the baking dish and the top has browned nicely.  If baking in small one-cup molds, they will need only 15 to 20 minutes in the oven. Serve immediately because it will deflate rapidly.