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Recipe Detail Page
Mini Gorgonzola Soufflés
Holiday 2016
Don’t be too concerned about your soufflés falling, as they inevitably will. These little clouds are more about delicate flavour and are the perfect bite with the Cabernet icewine.
Makes 24 mini soufflés
Cooking spray
2 tbsp (30 mL) unsalted butter
¼ cup (60 mL) flour
⅛ tsp (0.5 mL) salt
Generous grinding of nutmeg
1 cup (250 mL) warm milk
½ cup (125 mL) Gorgonzola (preferably the piccante rather than dolce version)
5 large eggs, separated (being careful not to have any yolk in the whites)
1 Preheat oven to 375°F (190°C).
2 Generously coat a mini muffin tin (size for 24 muffins) with cooking spray.
3 In a medium saucepan, melt butter over medium heat, whisk in flour, salt and nutmeg until well combined. Cook for 1 minute.
4 Gradually whisk in milk until there are no lumps. Whisk in cheese until melted.
5 Pour mixture into a large bowl and whisk in yolks until well combined. Set aside.
6 Using a stand mixer or hand mixer, beat the egg whites until stiff peaks form; the peaks should stand straight up and not fall over when the whisk is pulled out.
7 Slowly fold half the egg whites into the yolk mixture. Once incorporated, gently fold in the remaining egg whites until well combined.
8 Pour batter into a jug or pitcher and use a large spoon to fill the muffin tin. Fill to the top with batter and bake immediately for 18 minutes.
9 Serve immediately.
Makes 24 mini soufflés
