Gorgonzola Soufflé with Parsley Reduction

Serve them with roasted pork tenderloin and you will have a meal that will impress even the most discerning gourmets.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 100 g Butter, unsalted

  • 100 g Wheat flour, white, multi-purpose

  • 300 ml Milk, whole milk

  • 5 pieces Egg, fresh

  • 100 g Cheese, Gorgonzola

  • 50 g Breadcrumbs, dried

  • 500 ml Sweet cream

  • 10 g Parsley, fresh

  • pieces Salt, table

Steps

  1. In a bowl, melt the butter and mix in the flour. Cook for 1 minute over moderate heat and then pour in the milk. Cool the mixture and add diced gorgonzola and egg yolks. Mix well and season with salt and pepper to taste. Beat the egg whites into stiff peaks and gently fold them into the gorgonzola mixture.

  2. Pour the mixture into molds that have been greased with butter and sprinkled with breadcrumbs. Place the molds in a preheated oven and bake for 30 minutes at 180 °C.

  3. While the soufflés are baking, prepare the parsley reduction. Season the heavy cream with salt and add chopped parsley. Cook over low heat until the cream reduces to a quarter of its original volume. Pour the resulting sauce over the soufflé. Serve alongside roasted pork tenderloin.

Nutrition Information (Per 100g)

  • Calories: 300.37 kcal
  • Fat: 19.98 g
    • Saturated Fat: 11.11 g
  • Carbohydrates: 15.9 g
    • Sugars: 0.42 g
  • Protein: 11.11 g
  • Fiber: 0.56 g