Blue Cheese Souffle with Fresh Figs and Honey
- 3 tablespoons unsalted butter, softened, plus more for greasing the ramekins
- 2 tablespoons sugar, plus more for the ramekins
- 3 tablespoons all-purpose flour
- 1 cup milk, warmed
- 5 eggs, separated
- Pinch salt
- Ground white pepper
- Pinch ground nutmeg
- 1 cup crumbled blue cheese
- Pinch cream of tartar
- 8 fresh black mission figs, split in 1/2 lengthwise
- 1/2 cup honey
- Confectioners' sugar, for dusting
- 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.
unsalted butter, sugar, allpurpose, milk, eggs, salt, ground white pepper, ground nutmeg, blue cheese, cream of tartar, mission figs, honey, confectioners
Taken from www.foodnetwork.com/recipes/blue-cheese-souffle-with-fresh-figs-and-honey-recipe.html (may not work)