Twice Baked Gorgonzola Soufflé Recipe
Twice Baked Gorgonzola Soufflé with a Mornay Sauce and Rocket Pesto
Makes: 8 - 10 conical moulds, 4 rounded moulds
- 45gr Butter
- 30ml Cake Flour
- 145ml Milk
- 4 Whole Eggs, separated
- 45gr Gorgonzola Cheese
- Pinch Salt and Paprika
- Extra butter for greasing and flour for dusting
- Pre-heat the oven to 180°C.
- Grease moulds with butter and dust with flour.
- Melt the butter in a small sauce pan, add the flour, use a whisk to combine.
- Heat the milk and add to the flour mixture, whisk until thickened.
- Remove from the heat and add one egg yolk at a time, whisking to combine well.
- Add the gorgonzola cheese, salt and paprika.
- Whisk the egg whites to soft peak, and fold gently into the mixture.
- Divide the mixture between the moulds, filling them ¾ full.
- Put them into a water - bath with hot water, bake for 12 minutes.
- Remove from the moulds, and set aside.
Makes: About 800ml, for this dish you would probably only need half of this amount. Freezes beautifully.
- 1L Full Cream Milk
- 5 whole Black Peppercorns
- 1 Bay Leaf
- 2 medium Onions, chopped
- 3 medium Garlic cloves
- 2 Sprigs Fresh Thyme
- 60gr Salted Butter
- 60gr Cake Flour
- 90gr Cheddar Cheese, grated
- Bring the milk, peppercorns, bay leaves, chopped onions, garlic and thyme to the boil, allowing the flavours to infuse. Strain and set aside
- To make a blond roux, place a pot on the heat and add the butter. When melted, add the flour and cook until golden brown. Slowly add the warm strained milk while whisking continuously so no lumps form. Bring to the boil and allow to simmer until correct consistency is reached.
- Finish with grated cheese, salt and pepper. Cover with a layer of plastic touching the white sauce so no skin forms
- Keep Mornay Sauce aside.
- 70gr Fresh Rocket
- 60gr Butter
- 250ml Olive Oil
- 5 large Garlic cloves
- 100gr Parmesan/Pecorino cheese, finely grated
- 100gr Pine Nuts or Pine Kernels (flaked almonds can be substituted as a cheaper and delicious alternative)
- Salt and Pepper
- Place basil, butter, olive oil, garlic and grated parmesan into a liquidiser.
- Roast and slightly cool the pine nuts, just before adding to the other ingredients to ensure a fresh, roasted flavour.
- Add the nuts to the liquidiser and liquidise until the correct consistency is reached.
- Keep Rocket Pesto aside.
- When serving place the Soufflés in the serving bowl, spoon Mornay Sauce over (about two tablespoons) and heat up thoroughly in a hot oven for 10 or so minutes.
- When it comes out the oven spoon Rocket Pesto over and serve immediately. Optional extra Parmesan on top and fresh Rocket.
Please post your comments and any food-related questions below. I look forward to hearing from you.Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713