Oliver's - (my favorite restaurant) posted this recipe on their Facebook page today. I always order this for my appetizer. If you haven't eaten at Oliver's yet - DO!
Blue Cheese Soufflé
· 3 T flour
· 7 oz whole milk
· 5 oz Rogue Crater Lake Blue Cheese, lightly crumbled
· 3 eggs, separated
· 1 t Kosher salt
· 1/2 t pepper
Melt the butter then stir in the flour. Cook for five minutes over a very low heat stirring frequently. Gradually whisk in the cold milk to make a roux and cook for a further ten minutes over low heat.
While the roux is cooking, whip the egg whites to a soft peak. Carefully remove the whites to another bowl and wash the mixer bowl. Set the oven to 300° and generously butter and flour four 6 oz ramekins (or six 4 oz ramekins.)
Pour the roux into the mixing bowl and add the crumbled blue cheese. Whisk on low for around 30 seconds to lightly incorporate the cheese into the roux.
On low-medium speed, mix in one yolk at a time adding the salt and pepper after the final yolk has been incorporated. Fold the whites into the mixture in three or four batches as gently as possible using a slotted spoon.
Fill the molds to the top, keeping the mixture off the rims. Bake in a water bath for around 50 minutes for the 4oz size and 60 minutes for the 6oz size. They are done when the tops start to lightly brown.
These soufflés can be used immediately or chilled down in the fridge and used several days later, and they will soufflé a second time. To reheat, place on a sheet pan in a pre-heated 450° oven for 15 minutes until the top has risen right out of the mold.
**Note: I used the Rosenborg Danish blue cheese from Costco. While my souffles were tasty, the cheese was almost over-powering. Next time, I will look for the Rogue Crater Lake Blue Cheese.
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