Gorgonzola Souffle with Pear-Walnut Sauce

• 1 cup (100 g) unsalted walnut halves
• 2 cups (475 ml) heavy cream
• Salt
• 1/2 vanilla bean, split lengthwise and seeds scraped
• 1 pear, peeled, cored, and quartered
• 1 cup (235 ml) white wine (such as Riesling or Champagne)
• 1 teaspoon (5 ml) vinegar (Champagne or apple cider)
• Juice of 1/2 lemon
• 1/4 cup (50 g) sugar
• 1/4 cup (60 ml) water
• 1/4 cup (25 g) grated Parmesan cheese, plus extra for sprinkling
• 3 tablespoons (42 g) unsalted butter, plus extra to grease the dish
• 3 tablespoons (23 g) all-purpose flour
• 1 cup (235 ml) milk
• 4 egg yolks, at room temperature
• 3 ounces (85 g) blue cheese (such as Roquefort or Stilton)
• Salt and pepper
• 5 egg whites, at room temperature
• Pinch cream of tartar

1. To prepare pear-walnut sauce: Combine walnuts, cream, a pinch of salt, and vanilla pod and seeds in a saucepan and cook for 15 minutes over low heat until the liquid reduces by half.
2. Strain mixture with a slotted spoon or through a fine mesh strainer into a bowl.
3. pushing down to extract as much liquid as possible.
4. Discard walnuts and pod.
5. In a small saucepan, cook pear, wine, vinegar, lemon juice, sugar, and water over low heat until the pear is very soft.
6. When the liquid reduces by 75 percent and becomes thick and syrupy, remove from heat.
7. Transfer mixture to a blender and blend until very smooth.
8. Transfer sauce to a bowl and whisk in the walnut cream.
9. Cover and set aside until it reaches room temperature and is ready to use.
10. To prepare souffle: Grease an 8-inch (20 cm) souffle dish and sprinkle with Parmesan cheese.
11. In a saucepan over medium heat, melt the butter.
12. Add the flour, mix to combine, and continue to stir and cook for 2 minutes.
13. Add the milk, whisking to combine and cook, using a rubber spatula to scrape the bottom and sides occasionally.
14. Cook until the mixture is thick and smooth.
15. Remove from heat and whisk in the egg yolks one at a time.
16. Stir in the cheese, season with salt and pepper, and set aside.
17. With the whisk attachment of a standing mixer, beat the egg whites and cream of tartar until thick, stiff, and glossy.
18. Add about one-quarter of the stiff egg whites to the cheese base and fold in gently.
19. Add the remaining whites and carefully fold until just incorporated.
20. Fill prepared souffle dish and bake for 30 minutes until souffle browns and rises.
21. Serve immediately with pear-walnut sauce.

unsalted walnut halves, heavy cream, salt, vanilla bean, pear, white wine, vinegar, lemon, sugar, water, parmesan cheese, unsalted butter, flour, milk, egg yolks, blue cheese, salt, egg whites, cream of tartar

Taken from www.cookstr.com/recipes/gorgonzola-souffle-with-pear-walnut-sauce (may not work)