Ingredients:
3 tablespoons unsalted butter, plus more softened butter to grease the pans 1/4 cup sugar 3 tablespoons white flour 1 cup warm milk 5 large eggs, separated Salt and white pepper Pinch of nutmeg 1 cup refined blue cheese A dash of cream of tartar Fig compote
How to prepare:
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1. Brush 4 individual heat-resistant soufflé molds with softened butter. Pour the sugar into the first mold to cover the butter with sugar. Pour the remaining sugar into the next mold and so on. Refrigerate until ready to use.
2. Prepare the béchamel: To prepare the béchamel sauce, melt three tablespoons of butter in a heavy saucepan over medium-low heat. Once the foam subsides, add the flour while whisking to make the ravikha. Whisk to eliminate the starchy taste for about two to three minutes and most importantly – do not allow the ravikha to brown! Add the hot milk and continue whisking until you get a smooth and thick ravikha – about five minutes. (To make sure the ravikha is ready, make the number eight in the sauce; if the sauce maintains the number, it is ready).
3. To season the béchamel: Remove the pot from the heat and whisk the egg yolks into the mixture, one by one. Season with salt, white salt and nutmeg. Whisk the cheese into the mixture until it melts and the mixture is smooth, uniform and lump-free (if necessary, place the pot on a very low heat). Transfer the mixture to a large bowl and refrigerate until completely cooled.
4. Add the egg whites: Beat the egg whites with the cream of tartar until stiff peaks form. Gently fold one-third of the mixture into the cold béchamel sauce by scraping it from the bottom to the top of the bowl with a rubber spatula. Fold in the rest of the egg white mixture in the same manner until the egg white mixture is incorporated into the béchamel sauce.
5. Baking the soufflé: Place the molds on baking paper and fill the molds with the mixture, filling each mold to about 3/4 of the height. Clean the edges of the molds so that the soufflé rises evenly. Bake until the soufflé is golden brown and puffed up at least 2.5 cm above the edges, about 25 minutes. Serve immediately with fig compote and/or other decorations.
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