Ingredients
Souffle
- 4 eggs, separated
- 1 pinch cream of tartar, (or salt)
- 100 g blue cheese cubed
- 60 g cornflour
- 300 g full cream milk
- 50 g Butter
- fresh ground black pepper
- salt
- Extra butter for greasing
- 30 g parmesan cubed
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees. Butter a souffle dish or 4-6 small ramekins (depends on size of your ramekins).
Insert the butterfly into clean, dry bowl. Pour in egg whites and add cream of tartar. Whip on Speed 3.5 for about a minute and a half, watching through the MC. Look for soft peaks forming and stop when you see them. Set aside. Rinse and dry bowl.
Chop parmesan on Speed 8 for 10 seconds. Remove and dust buttered ramekins or souffle dish with parmesan. Reserve remaining parmesan to add back to souffle mix with blue cheese.
Add blue cheese to bowl and chop on Speed 5 for 3-4 seconds. Set aside as much as you can scrape from the bowl. It will be a little paste like.
Add egg yolks, cornflour, milk, butter, pepper and salt to taste to bowl and cook for 3-4 minutes on 90 degrees, Speed 3. Check mixture is thickened and temperature reached 90. Add reserved cheese and if mixture has not thickened to back of spoon coating texture, cook for another minute or two at 90 degrees, Speed 3. If mixture is thickened, add cheese and mix on Speed 5 for 5 seconds.
Add a couple of spatula dollops of whipped egg white to cooked mixture and incorporate. Then softly fold in rest of egg whites with the spatula, carefully keeping as much fluffiness in tact as possible.
Pour souffle mixture into dish or ramekins until 3/4 full. Bake for 10-15 minutes until risen, browned on top and not too wobbly when gently shaken. Serve immediately.
Souffle
Tip
I started making this souffle to overcome my cravings for soft cheeses while pregnant. I thought a cooked soft cheese would be safer than a cold soft cheese for the Listeria Hysteria you are given once you consult anyone for pregnancy advice. It would work fine with any other cheeses as well.
I love this served with steak or any red meat for dinner, but it would also work perfectly by itself as a light lunch with a salad.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
No Fail recipe! My first attempt too at Soufflé and it was a great success! Thank you.
Absolutely stunning
Superb recipe, I added the spinach as suggested in the comments and it was perfect.
Great recipe...I added 100gms of wilted spinach and chopped with the cheese......also added some bacon bits when combining together. Divided them into individual ramakens. Very yum & rose well!
My first attempt at a soufflé ever and it was a great success! Very easy recipe and instructions. I didn't have enough blue cheese so had a combination of Stilton, Gouda and cheddar and it was delicious. They took 20-25 minutes to cook but my ramekins are quite large. Thanks for sharing the recipe!