Chef Trevor Birds Double Baked Blue Cheese Soufflé Recipes
CHEF TREVOR BIRD'S DOUBLE BAKED BLUE CHEESE SOUFFLé
Egg-ambassador Trevor Bird is a Top Chef Canada Finalist, and owner of Fable Restaurant in Vancouver. Trevor is inviting you try this Double Baked Blue Cheese Soufflé-created for Egg Farmers of Canada.
Categories Brunch
Time 40m
Yield Serves: 10
Number Of Ingredients 13
Steps:
- For the baked soufflé
- Bring milk to a simmer in a pot over low heat.
- In a small pot, melt butter and add flour, cook for 1 minute (this is called a roux), add in salt. Add simmering milk to roux, ⅓ at a time and beat with a wooden spoon.
- Let the roux cool and then beat in cheese and egg yolks, then set aside. Whip egg whites to stiff peaks. Fold the egg whites into the cheese base ⅓ at a time, until it is light and fluffy. Pour the mixture into a well-greased muffin tin.
- Bake at 150°F (65°C) for 15-20 minutes or until risen and is golden brown. Remove from oven and let cool, remove from tins and let cool. When ready to serve place back in an oven at 350°F (175°C) for 5 minutes to warm through.
- For the Raisin and Grape Gastrique
- Place everything in a pot with the exception of the grapes and cook down until it is reduced by half. Stir in the grapes and spoon over warm soufflé.
Nutrition Facts :
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- For the soufflés, preheat the oven to 200C/400F/Gas 6. Generously butter 6x150ml/5fl oz ovenproof ramekins and line the bases with a disc of baking parchment.
- Put the onion into a saucepan with the milk and bay leaf. Bring to a gentle simmer over a low heat and cook for 5 minutes to infuse the flavours. Watch carefully to ensure the pan doesn’t boil over.
- Melt the butter in a medium non-stick saucepan over a low heat. Remove from the heat and stir in the flour with a wooden spoon. Once combined, return to the heat and cook for a minute, stirring as it cooks and begins to bubble.
- Strain the milk through a sieve into a jug and discard the onion and bay leaf. You’ll need around 250ml/9fl oz of infused milk, so discard any excess or top up as needed with fresh milk.
- Gradually stir the milk into the flour and butter paste, then return to the heat and cook for 2 minutes, bringing to the boil, stirring constantly. The sauce will become smooth and thick.
- Stir in the chives and season to taste. The seasoning can be quite strong at this point, as the mixture will be bulked out with egg whites later. Transfer the cheese sauce to a heatproof bowl and leave to stand for 5 minutes.
- Once the mixture has cooled, beat in the egg yolks one at a time until thoroughly mixed.
- Whisk the egg whites in a bowl until stiff peaks are formed when the whisk is removed. Fold about one-fifth of the egg whites into the cheese mixture with a large metal spoon (this slackens the mixture and makes folding the remaining egg whites in easier).
- Spoon the soufflé mixture into the ramekins until it almost reaches the top. Bake in the centre of the oven for 15-20 minutes until very well risen and golden-brown on top.
- When the soufflés are cold, line a baking tray with baking parchment and slide a knife around the edge of each ramekin. Carefully turn the soufflés out onto your hand.
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