BLUE CHEESE SOUFFLE WITH FRESH FIGS AND HONEY
Steps:
- Preheat the oven to 350 degrees F.
- Prepare 4 (8-ounce) ramekins by greasing them with softened butter and then coating them with sugar, tapping out any excess.
- Make a thick bechamel sauce base by melting the 3 tablespoons of butter over low-medium heat in a thick-bottomed pot. Just as the foam subsides, add the flour, stirring constantly with a whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour with fat and remove the starchy taste; do not allow the roux to brown. Add the warm milk to the mixture and continue to whisk until smooth and thick. Remove from the heat. Beat in the egg yolks 1 at a time. Season with salt, pepper, and nutmeg. Stir in the cheese until incorporated evenly. Chill the mixture while whipping the egg whites.
- In a separate clean bowl beat the egg whites and cream of tartar just until soft peaks form. Fold 1/3 of the beaten whites into the bechamel mixture to lighten it. Then gently fold in the rest. Pour the batter into the prepared ramekins and place on a cookie sheet. Bake on the middle rack for about 25 minutes.
- The souffle is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly.
- Serve with fresh figs and a drizzle of honey. Dust with confectioners' sugar.
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