Gorgonzola Soufflé

It's a falacy that soufflés are hard to make. This elegant dish from Drew Trautmann of Sonoma Restaurant & Wine Bar makes an impressive starter or a light lunch dish. 

Serves eight.

9 ounces unsalted butter, plus more for greasing
9 tablespoons flour
6 cups milk, heated in a saucepan to just below boiling
24 eggs, separated
Salt and pepper
1 teaspoon dry mustard
6 cups crumbled Gorgonzola
A pinch cream of tartar

You will need either eight 4-ounce ramekins or a 1.5-quart soufflé dish.

Preheat oven to 375 degrees. Prepare either the ramekins or the soufflé dish by greasing with butter.

Make a thick béchamel sauce base by melting three tablespoons butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for two to three minutes but do not allow to brown.

Add the hot milk and continue to whisk until the mixture is smoothly thickened. Remove from heat. Beat in the egg yolks one at a time. Season with salt, pepper and mustard. Stir in the cheese until incorporated evenly. Chill while preparing the egg whites.

In a separate bowl, beat the egg whites and cream of tartar just until they hold soft peaks. Fold a third of the beaten whites into the béchamel mixture. Then gently fold in the rest. Pour into the ramekins or soufflé dish and place on a cookie sheet. Bake on the middle rack for about 25 to 30 minutes for the soufflé dish or 10 to 15 minutes for the ramekins. The soufflé is done when it has puffed over the rim, the outside is golden and the center jiggles slightly.

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