Zucchini and Blue cheese Soufflé

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! 🙂

12 responses to “Zucchini and Blue cheese Soufflé

  1. I love blue cheese in a souffle but I’ve always been afraid of making any kind of souffle!

  2. oh gawd so delish looking! i have yet to make a souffle im too paranoid about deflation!

  3. He he, I know it’s pretty scary, but so rewarding when it actually works, it’s worth it! 🙂

  4. this looks incredible, seriously Sandra. In my eye’s you are the Soufflé Queen

  5. Je n’ai pas fait de soufflé depuis des années ! Too lazy ! Je dois admettre que les tiens sont beautiful, tu nous en feras quand tu viendras ?

  6. Awww thanks Laura, you’re a sweetie!
    Thanks Mum, will make one for you soon 🙂

  7. heh, love souffles. Suze do it! they’re very easy! Love the addition of the zucchini

  8. looks good Sandra!

  9. Pity about the deflation but guess you made up for that on the following day 🙂

    I can see myself ruining so many batches of souffles by opening the oven too soon. Not a lot of patience when it comes to cooking something like this 🙂

  10. Well done getting the photos that you did! I wish they didn’t deflate so quickly. Although the ones at restaurants seem to stay puffed for a bit longer 😦

  11. Pingback: Witlof and Ham Gratin (Endives au jambon) | The French Wench

  12. Pingback: Souffle class at Patisse Cooking School – Chippendale | The French Wench

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