Blue Cheese Soufflés with Honeyed Figs
Serves 4 · Prep: 25 minutes · Cook: 35 minutes · Total: about 1 hour
Make the béchamel first. Once the whites are whipped, the batter needs to go into the oven without sitting around.
The figs can wait. The soufflés cannot. Put the plates, salad, and spoons on the table before you open the oven door.
Ingredients
Soufflés
- 2 tablespoons unsalted butter, plus more for the ramekins
- 2 tablespoons finely grated Parmesan, for the ramekins
- 2 tablespoons all-purpose flour
- ¾ cup whole milk, warm
- ¼ teaspoon kosher salt
- Pinch of cayenne
- 3 large eggs, separated, at room temperature
- 3 ounces blue cheese or Gorgonzola, crumbled
- ¼ teaspoon cream of tartar
Honeyed figs
- 6 fresh figs, quartered
- 1 cup seedless red grapes
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- Pinch of kosher salt
To serve
- 2 cups tender bitter greens, such as frisée or baby mustard greens
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon lemon juice
- ⅓ cup toasted sliced almonds
Instructions
- 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
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
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
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
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
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
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
Dress the greens
Toss the greens with the olive oil, lemon juice, and a pinch of salt. Add the almonds.
- 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.
Recipe notes
Cook’s notes
- The béchamel base can be made 4 hours ahead. Press parchment directly against the surface and refrigerate it. Bring it to room temperature before folding in the whites.
- Roquefort gives a sharper result. Mild Gorgonzola dolce gives a softer, creamier one.
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