- 70g butter, plus extra to grease
- 30g Parmigiano Reggiano, grated
- 50g plain flour
- 300ml whole milk
- 90g Gorgonzola piccante, crumbled
- cracked black pepper
- 4 egg yolks
- 5 egg whites
Starter
DIFFICULTY
Ingredients for 4 people
Preparation
- Preheat oven to 200°C.
- Wrap baking parchment around four small soufflé dishes and secure with string. Grease with butter, and with half of the Parmigiano Reggiano, coat the base and sides of each.
- Melt 70g butter in a pan and stir in flour. Whisk in milk until sauce thickens.
- Stir through Gorgonzola, remaining Parmigiano Reggiano and black pepper.
- Whisk in egg yolks, one at a time and set aside.
- Whisk egg whites to stiff peaks. Stir 2 tbsp into the Gorgonzola sauce, then fold in the rest of the egg whites until combined. Do not over mix.
- Bake for 20-30 minutes, until risen and golden brown. Serve as soon as soufflés are removed from the oven.
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