SPINACH AND ROQUEFORT SOUFFLES
Recommended pairing with a fruity beaujolais such as deboeuf morgon. Make ahead: prep through step 2 and refrigerate overnight. Souffles can be assembled up to one hour in advance. Cooked souffles can be reheated in oven.
Provided by GoldsmithLissa
Categories Cheese
Time 1h5m
Yield 6-7 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
- In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the Roquefort, spinach and chives.
- In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
- Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 40 minutes. Serve immediately.
Nutrition Facts : Calories 316.1, Fat 23.4, SaturatedFat 13.1, Cholesterol 264.1, Sodium 910.8, Carbohydrate 10.1, Fiber 1.6, Sugar 0.8, Protein 17.1
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