Gorgonzola soufflé

In case of Gorgonzola the old saying: what is delicious is also fatty is a truth! This creamy cheese (50% fat) with its delicious taste was a base for a soufflé. Big, fluffy with a pepper and nutmeg aroma. With a simple salad was a Sunday dinner.


Ingredients (make 1 big soufflé or 8 small ones)
2 oz (50 g) butter
1/3 cup wheat flour
1 cup milk
¼ freshly ground nutmeg
3 oz (80 g) Gorgonzola
¼ cup grated Parmesan
freshly ground pepper, salt
4 egg whites
4 egg yolks
+ some flour to flour the soufflé pan


Method
In a saucepan melt butter, add flour, continue whisking cook for 3 min. Add warm milk, well combine, the mixture should be smooth. Cook for a while, add cheese, salt, pepper, nutmeg. In a separate bowl mix egg yolks. Continue stirring gradually add egg yolks to the cheese mixture. Beat the egg whites until stiff. Gradually and gently combine the egg whites with the cheese mixture. Spoon the batter into the greased and floured soufflé pan. Sprinkle the top with a Parmesan. Bake in a preheated oven to 400F/ 200 oC for 15 min., decrease the temperature to 370F/ 185 oC at bake for another 15 min.