MICHAEL MINA’S

BLUE CHEESE SOUFFLÉ WITH TOASTED WALNUT CREAM

“THE MAIN REASON TO COOK WITH YOUR KIDS IS TO MAKE IT A FAMILY EXPERIENCE…LEARNING ABOUT EACH OTHER, LEARN FROM EACH OTHER – AND IN THE END,YOU GET TO SIT DOWN AND ENJOY SOMETHING THAT YOU HAVE CREATED TOGETHER. IT’S A SKILL AND AN EXPERIENCE THAT THEY WILL TAKE WITH THEM FOR THE REST OF THEIR LIVES.”
—CHEF MICHAEL MINA

SERVES 6 APPETIZER PORTIONS

To make the pâte à choux, which is the base of the soufflé, bring the milk and butter to a gentle boil over medium heat in a heavy-bottomed saucepan. When the butter is completely melted, dump the flour in all at once.

Reduce the heat to low and stir vigorously until the dough pulls away from the sides, about 3 to 5 minutes. The dough should not stick to your hands when pressed.

Scrape the dough into the bowl of a standing electric mixer. With the paddle attachment, mix the dough on medium-low speed until cool.

Once cool, add the egg yolks, one at a time, stopping to scrape down the sides of the bowl periodically. The dough should be sticky and bright yellow.

The pâte à choux may be prepared a day in advance, covered and refrigerated, or frozen for up to a month.

Add the blue cheese, chives and pepper into the mixer. Mix until consistent.

Add the egg whites and cream of tartar to a clean mixer bowl. Fit the machine with the whisk attachment and turn to low. Beat on low until very frothy. Turn the mixer to high and whisk until medium peaks have formed.

Gently fold the egg whites into the blue cheese mixture in 3 or 4 additions being sure to not deflate the whites. Once all of the whites have been incorporated, place mixture in refrigerator.

Generously butter and flour 6 x 8 ounce ramekins. Use a large
ice cream scoop to fill the ramekins. Place ramekins onto a baking sheet and place into a pre-heated 350° oven for 12-15 minutes. When done the soufflé should be golden brown and light to the touch.

Pierce the top of the soufflé slightly and pour a generous portion of Walnut Cream on top of each soufflé (recipe attached). If desired, top with Watercress salad (recipe attached). Serve immediately.

Enjoy!


INGREDIENTS
1 ½ Cups Milk **
¼ Cup ( ½ stick) Unsalted Butter**
1 ½ Cups All-Purpose Flour
6 Large Farm Fresh Egg Yolks
8 Ounce Roquefort Cheese
2 Tablespoons Minced Chives
1 Teaspoon Black Pepper
2 Cups Farm Fresh Egg Whites
1 Teaspoon Cream of Tartar

**Full Circle products available

SOURCING NOTES

This soufflé is not only elegant, but particularly easy to make with children, as the pâte à choux technique makes it nearly fool-proof.

Let the children whip the soufflés and fill the ramekins. They will be especially delighted to see the rising soufflés fresh from the oven.

Farm Fresh eggs make the soufflés especially fluffy and delicious.