This is the second presentation of the Danish Bleu Cheese Souffle recipe hat was posted on 12/5/2010. This is a free standing souffle presentation. The souffle recipe makes enough souffle batter for both souffle presentations. Here is a link for the previous standard souffle presentation: http://shawna3377.blogspot.com/2010/12/danish-bleu-cheese-souffle-with-beurre.html
Danish Bleu Cheese Souffle Recipe:
Note: This recipe makes enough for two souffle portions. A second recipe presentation was posted in the blog entry before this one. You can make either souffle presentation or both if you wish to.
Heat a sauce pot over medium medium low heat.
Make a small amount of white roux with 2 tablespoons of unsalted butter and and an equal amount of flour while whisking constantly.
Add 1 cup of milk.
Add 1/4 cup of cream.
Add sea salt and white pepper.
Add 1/4 cup of dry white wine.
Whisk the sauce as it heats and begins to thicken.
Reduce the temperature to low heat.
Simmer and reduce the sauce till it becomes a thin cream sauce consistency. (Add milk if the sauce becomes too thick.)
Add 3 ounces of thin sliced Danish Bleu Cheese while stirring.
Separate the whites and yolks of 2 eggs into separate small mixing bowls.
Add 1/4 cup of the warm bleu cheese cream sauce to the egg yokes while stirring. (This step will temper the egg yolks.)
Add the tempered egg yolks to the warm sauce in the pan while constantly stirring.
Take the sauce pot off of the heat, after the sauce thickens to a medium sauce consistency.
Set the sauce pot aside and let it cool to room temperature.
Add 1 pinch of creme of tartar to the two egg whites in the second mixing bowl.
Whisk till a medium stiff peaked meringue is formed.
Gently fold the meringue into the warm sauce one third at a time.
Spoon the Danish Bleu Cheese Souffle mixture into a lightly buttered 1 1/2 cup star shaped silicone baking mold, till the mold is 3/4's full. (Use the extra souffle mixture for a standard bleu cheese souffle or for a second modern star shaped souffle presentation!)
Place the souffle mold in a roasting pan.
Add 1/2" of hot water to the roasting pan to make a bain marie.
Place the bain marie roasting pan with the silicon mold in a 375 degree oven.
Bake the souffle undisturbed for 20 minutes. (Because of the fatty nature of Danish Bleu Cheese, this souffle will not crust over like a normal souffle. The top of the souffle will brown, but it will not crust.)
The sauces can be made while the souffle bakes!
Cracked Black Peppercorn Creme Recipe:
Heat a small sauce pot over medium/medium low heat.
Add 3/4 cup of cream.
Add 2 pinches of cracked black peppercorns.
Add 1 small pinch of sea salt.
Simmer and reduce, till the sauce becomes a thin cream sauce consistency.
Keep the sauce warm over very low heat.
Beurre Rouge Recipe:
Heat a small sauce pot over medium heat.
Add 1 cup of cabernet sauvignon wine.
Add 1 chopped shallot.
Add 4 black peppercorns.
Add 1 pinch of sea salt.
Add 1 ounce of cream.
Simmer and reduce the sauce, till it becomes a medium thick creme glace consistency.
Remove the pan from the heat.
Add 3 ounces of unsalted butter pats, 2 to 3 at a time, while constantly whisking the sauce, to make the beurre blanc.
Pour the beurre rouge through a fine mesh strainer into a small ramekin.
Set the beurre rouge aside.
Danish Bleu Cheese Souffle with Cracked Black Pepper Creme and Beurre Rouge:
When souffle is done baking, remove it from the bain marie.
Allow the souffle to cool for 1 minute.
Pick up the souffle by grasping the silicone mold and invert the souffle onto a dry clean towel in one hand.
Remove the silicone star mold.
Hold a plate upside down over the upside down souffle that is on the dry towel in your hand.
Invert star souffle and plate together as one, so the souffle and plate are right side facing up!
Spoon the cracked black peppercorn creme sauce around the souffle.
Drizzle several drops of the red wine beurre rouge on the creme sauce with a spoon.
Drag a chop stick or tooth pick through the beuure rouge sauce to create a painted effect.
This is another good presentation of a superb Danish Bleu Cheese Souffle! Of course, a dry champagne is the best choice of wine to serve with this souffle. Yum! ... Shawna