Gourmet Blue Cheese Soufflé with Almond Crust
The Gourmet Blue Cheese Soufflé with Almond Crust offers a twist on the classic French dish, perfect for impressing guests or indulging in a meal at home. Starting with ramekins greased with butter and dusted with ground almonds, this soufflé features a base of chickpea flour and milk roux, enriched with creamy blue cheese and aromatic thyme leaves for a burst of flavor. The soufflé's lightness comes from delicately folded egg whites, achieving a fluffy texture that rises in the oven. Baked until golden brown, these soufflés present a delightful contrast between the crunchy nut-coated exterior and the soft, cheesy interior. Serving this exquisite creation with crisp radicchio leaves adds a fresh, slightly bitter counterpoint to the rich, savory soufflé.
- 40 grams Butter, plus extra for Greasing
- 2 tablespoons Ground Almonds or Hazelnuts
- 40 grams Chickpea (besan or gram) flour
- 225 milliliters Milk
- 150 grams Blue Cheese
- ½ tablespoons Fresh Thyme Leaves
- 4 Egg Whites
- Sea Salt and freshly ground black pepper
- Radicchio leaves, to serve
- Preheating the Oven:
Preheat the oven to 180°C/350°F/Gas 4.
- Preparing Ramekins:
Lightly grease ramekins or copper pots with butter. Coat sides with ground nuts, shaking excess into the next ramekin. Repeat until all are dusted.
- Making the Base Sauce:
Place a saucepan over medium heat. Melt butter, then stir in flour to create a paste. Cook for 2 minutes until light brown.
- Preparing the Cheese Mixture:
Gradually pour in milk, whisking until thickened like béchamel. Add cheese and thyme, stirring until melted and smooth. Remove from heat, season with salt and pepper, and let cool for at least 5 minutes.
- Whipping Egg Whites:
In a clean bowl, use an electric whisk to beat egg whites with a pinch of salt until soft peaks form. Fold egg whites into cheese mixture in 3 batches, being careful not to deflate.
- Baking the Soufflés:
Portion soufflé batter into prepared ramekins, filling them three-quarters full. Place on a baking tray in the preheated oven's bottom shelf. Bake for 25 minutes until puffed and golden brown.
- Serving:
Serve soufflés immediately with radicchio leaves for dipping.
