Tuesday, November 23, 2010

Blue Cheese and Mustard Souffle


Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided many of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.
I am late with the challenge as always. My excuse this time is we were on holidays.
Audax Artifex had heaps of advice too and I read it with great interest after I read Dave and Lindas advice. Of course I ignored most of it and well the result while not the prettiest however it rose like magic and tasted great.
My recipe is a bit of a mixup of both.

Blue Cheese and Seeded Mustard.

3 oz / 90 g blue cheese
3 tablespoons Milk
2 Tspns seeded Mustard
1 1/2 tsp corn or tapioca flour
Salt and pepper to taste
2 egg yolks
2 Egg whites
pinch cream of tartar
1 oz Butter

Prepare 2 1-cup soufflé dishes by buttering them, put them in the refrigerator while you do the rest.

Chop up or grate the cheese.

Heat the milk gently in a medium saucepan. Stir in the starch and stir to dissolve thoroughly. Add the cheese and mustard and stir until the cheese melts. Remove from heat. Keep beating with a spoon until it cools a bit then add the egg yolks,mix thoroughly and salt and pepper to taste.

Beat the egg whites and a pinch of cream of tartar until they are stiff peaks.
Scoop up a small amount of the egg whites with the beaters and mix it into the cheese mix with the beaters. With a metal spoon, fold the remaining egg whites through the cheese mix.

Remove your prepared soufflé cups from the refrigerator and gently spoon the soufflé mix into them. smooth the tops with a spatula and clean thoroughly around the rim – if you don’t do this last step the soufflés will rise at a rakish angle.

Bake 20 - 25 minutes or until golden brown. Serve immediately.

So what did I do that would cause one to be a little volcano? I thought the mixture was too thick and added a bit more water. It would have been perfect without this. Also as I hadn't spilt any of the mixture on the edge of the pot I didn't worry about wiping them. Another mistake. Oh well I'll know better next time. Infact I knew better this time but didn't worry about it. Still they were really good with ratatouille and a big glass of red wine. Yum.

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