Blue Cheese Walnut Souffle Recipe - Cooking Index
Blue Cheese Walnut Souffle Recipe - Cooking Index
| Bread crumbs - for coating ramekins | ||
| 2 oz | 56g | Maytag Blue cheese |
| 4 | Eggs - separated | |
| 1 tablespoon | 15ml | Finely-ground walnuts |
| 4 oz | 113g | Fresh white bread - cut in 1/2" cubes |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Garnish | ||
| Walnuts | ||
| 1 tablespoon | 15ml | Olive oil |
| 1 tablespoon | 15ml | Chiffonade of mint |
| Cracked black pepper |
Preheat oven to 375 degrees.
Butter the interior of 4 ramekins and lightly coat the entire surface with the bread crumbs, making sure the crumbs adhere to the rim.
In a small bowl, whisk the egg yolks, cheese, and walnuts to combine. Fold in the bread cubes, coat thoroughly. Allow to sit for 5 minutes. Whip the egg whites until stiff peaks form. Using your whisk, fold in 1/2 of the egg whites, mix to incorporate.
Season highly. Using a rubber spatula, fold in the remaining egg white. Divide the mixture between the 4 prepared ramekins. Make sure to fill them up all the way, but do not touch the rims with any of the mixture. Place the ramekins on a baking sheet, and carefully place in the center of the oven. Bake for 15 minutes.
While the souffles are baking, decorate your plates with walnuts, drizzle of oil, mint, and a sprinkle of pepper. Remove the souffles from the oven and serve immediately.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2249 broadcast 08-08-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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