Twice Baked Maytag Blue Cheese Soufflé
By Chef Bradley Ogden
Makes six 4-ounce soufflés
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup cold milk
- 5 ounces Maytag Blue Cheese, crumbled - room temperature
- 3 egg yolks
- 3 egg whites
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- Extra flour, for molds
- 1 tablespoon butter, for molds
- Parchment paper
- 3/4 cup heavy cream
Preheat oven to 300 degrees. If using a convection oven, preheat to 250 degrees. Butter and dust six 4-ounce soufflé molds.
In a 1-quart stainless steel saucepan, add the 2 tablespoons of butter and place over a moderate heat to melt the butter. Stir in the flour with a wooden spoon. Cook for 6 minutes, stirring often. Incorporate the cold milk, whisking very slowly to make a thick cream sauce. Once the milk is added, continue to for 10 minutes over a slow heat. Pour the cream sauce into an electric mixing bowl. Add the crumbled Maytag Blue Cheese, using the whisk attachment. Turn the machine on low to blend in the sauce and cheese. Let the mixture cool slightly, turn to a high speed and add one egg yolk at a time. Season to taste with salt and pepper. Remove the mixture to another bowl and let cool completely. Whip the egg whites to soft peaks and fold into the cheese. Fill molds to the top with the mixture. Bake in a water bath at 300 degrees for 40 minutes; until lightly brown on top. Remove from the oven; let cool almost completely. Unmold onto buttered parchment paper, with browned top side up. Refrigerate until needed.
Preheat oven to 375 degrees. Pour ¾ cup of heavy cream into a non corrosive 10-inch sauté pan. Add the soufflés, top side up, and place over a high heat. Bring liquid to one boil then place in the oven and bake for 8 minutes or until the soufflés have absorbed most of the cream. Remove from the oven. With a metal spatula gently remove the soufflés from the sauté pan. Serve with the Mache salad. Garnish with toasted walnuts and crumbled Maytag Blue Cheese.
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