Blue Cheese Soufflés with Honeyed Figs

Instructions

1. 1

   Prepare the ramekins

   Heat the oven to 375°F. Butter four 6-ounce ramekins with upward strokes. Coat the inside of each one with Parmesan, tapping out the excess. Set them on a sheet pan and refrigerate.

2. 2

   Cook the soufflé base

   Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in the flour and cook for 1 minute. Whisk in the warm milk a little at a time. Cook for another minute, whisking, until thick enough to leave trails in the pan.

3. 3

   Add the yolks and cheese

   Remove the pan from the heat. Stir in the salt and cayenne. Cool for 5 minutes, then whisk in the egg yolks one at a time. Stir in the blue cheese, leaving a few small pieces intact.

4. 4

   Whip the whites

   Beat the egg whites and cream of tartar in a clean bowl until they hold soft peaks. The tip should curl over when you lift the beaters.

5. 5

   Fold the batter

   Stir one-quarter of the whites into the cheese base. Fold in the rest in two additions with a rubber spatula. Stop when only a few white streaks remain.

6. 6

   Bake

   Divide the batter among the ramekins. Run a clean thumb around the inside rim of each one. Bake for 22 to 26 minutes without opening the oven, until risen, browned, and barely set in the center.

7. 7

   Cook the fruit

   While the soufflés bake, combine the figs, grapes, honey, balsamic vinegar, and salt in a skillet. Cook over medium heat for 4 to 5 minutes, turning gently, until the fruit shines and the juices look syrupy.

8. 8

   Dress the greens

   Toss the greens with the olive oil, lemon juice, and a pinch of salt. Add the almonds.

9. 9

   Serve

   Put one soufflé on each plate with the greens and warm fruit. Carry them to the table as soon as they leave the oven.