There is nothing quite like a soufflé to impress your guests at a dinner party: if you succeed in getting that big fluffy cheesy dough to raise high enough, it’s a guaranteed Wow effect! It is also a dish that both meat-eaters and vegetarians can agree on, so I don’t think twice about it for tonight’s dinner.
I find a recipe for a Basic cheese soufflé on the Taste site, which is slightly more complicated than the one I usually make and decide to add my little twist with a bit of Zucchini and Gorgonzola.
I start by boiling the zucchini and buttering my soufflé dishes, which I then put in the freezer for 5 minutes to set the butter. When I take them out of the freezer, I butter them more and coat the dishes with some breadcrumbs. This apparently helps the soufflé rise better and adds a nice little crust.
I then start on my roux, heating the butter and adding little by little the flour, whisking energetically. When the roux starts to take shape (all thick and pasty) I start adding the milk, making sure with the whisk that no lump is forming and that the texture remains smooth.
I add the zucchini that I have previously boiled and pureed, then the grated cheddar and the diced gorgonzola and finally the egg yolks. I beat the egg whites and incorporate them in the sauce very gently with a spatula.
The mixture is then ready to be poured in the soufflé dishes, which I then put in the oven that I have pre-heated at 180 degrees for 20 minutes. I leave them there for another 40 minutes and resist opening the oven door to see what is happening… not easy!
I think I can see them through the oven door being quite raised and I can’t wait any longer: I open the door and start serving! They are beeeeeeeautiful! But by the time I get the camera to immortalize the moment, the soufflés are already all deflated…. Anyway, it all comes down to the taste in the end, right? And, if I say so myself, they were pretty delicious! 😉
Still I am disappointed and decide to make it all over again the day after, in one big dish this time and sans courgettes, just to prove myself I can do better than that.
Et voilà! A bit better looking, even though I was too impatient and took it out of the oven a bit too soon. And you, do you have little tips or secrets to make perfect soufflés? Feel free to share! 🙂