Indulge in a culinary symphony of flavors with our Pear and Blue Cheese Soufflé, a delightful dish that tantalizes the taste buds. This savory soufflé boasts a medley of textures, from the airy and fluffy egg whites to the rich and creamy filling. The sweetness of pears harmonizes perfectly with the tanginess of blue cheese, creating a captivating contrast that will leave you craving more. Accompanying this main course are two delectable side dishes: a refreshing Pear and Arugula Salad and a hearty Roasted Pear and Blue Cheese Crostini. The salad offers a crisp and light complement to the soufflé, while the crostini provides a crispy and savory counterpart. Get ready to embark on a culinary journey that will elevate your dining experience to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED PEAR AND BLUE CHEESE SOUFFLé
Sweet roasted pears counterpoint the salty blue cheese in this savoury vegetarian soufflé - grab two spoons and share it with your date. Just getting to know each other? Too soon for two spoons? Why not make this elegant linguine with saffron, roasted garlic, herb butter and hazelnuts for your next date night or Valentine's Day?
Provided by delicious. magazine
Categories Soufflé recipes
Time 45m
Yield Serves 2 - 3 for lunch or 2 for supper
Number Of Ingredients 21
Steps:
- Sprinkle breadcrumbs into the greased baking dish, turning to coat the inside. Heat the oven to 200°C/180°C fan/gas 6.
- Put all the pear slices in a frying pan over a high heat with 25g of the butter, the sugar, a splash of water and the thyme. Bring to the boil, then lower the heat slightly and cook for 15-20 minutes or until soft and caramelised. Season with smoked (or ordinary) salt and ground black pepper. Set aside to cool a little.
- Meanwhile, heat the remaining butter in a pan. When it foams, stir in the flour and cook for 3-4 minutes, stirring with a spatula, until it smells biscuity. Take the pan off the heat and beat in the warm milk until smooth. Simmer gently for 3-4 minutes, stirring until smooth and thick.
- Remove the pan from the heat and mix in the egg yolks and half the blue cheese. Put half the pears (a mix of peeled and unpeeled) in the prepared dish.
- In a clean mixing bowl, whisk the egg whites using an electric hand mixer until they hold medium-stiff peaks. Mix 1 tbsp of the egg white into the egg yolk mixture to loosen it, then gently but briskly fold in the remainder using a metal spoon. Pour into the dish and top with the remaining cheese. Bake for 18-20 minutes until puffed up but with a slight wobble.
- Meanwhile, toss the salad ingredients with the remaining pears. Whisk the dressing ingredients, drizzle over the salad and season with black pepper.
- Serve the soufflé immediately, sprinkled with the extra thyme, along with the salad and some crusty bread if you like.
Nutrition Facts : Calories 574kcals, Fat 42.2g (18.4g saturated), Protein 17.3g, Carbohydrate 28.7g (17.3g sugars), Fiber 5g
PEAR AND BLUE CHEESE SOUFFLE
This recipe is designed to serve two people in individual dishes. You may expand the recipe to serve as many as needed, however. It's very easy and makes a lovely starter or gourmet course. Complement with salad.
Provided by ladyroseofrohan
Categories Cheese
Time 50m
Yield 2 ramekins, 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat water and sugar in a pan until dissolved. Increase the heat, boil vigorously for 5 minutes, reduce to a simmer, add pear and poach for 10 minutes. Drain and dice the pear and put the pieces in 2 buttered ramekins.
- Melt the butter in a small pan, add flour, and stir until absorbed. Gradually add milk. Stir and cook until thick. Add blue cheese and stir until melted. Remove from heat and stir in egg yolk.
- Preheat oven to 350 degrees F. Whisk egg whites until stiff but not dry. Gently fold 2 tbsp of eggw hite into the sauce to loosen the mixture. Fold in remaining egg whites. Spoon into ramekins and place on a cookie sheet.
- Put cookie sheet in the oven and bake for 15 minutes or until well risen. Serve immediately.
Nutrition Facts : Calories 423, Fat 20.7, SaturatedFat 12.5, Cholesterol 146.4, Sodium 612.1, Carbohydrate 45.9, Fiber 2.7, Sugar 33.6, Protein 15.5
ROASTED PEARS WITH BLUE CHEESE
Steps:
- Preheat the oven to 375 degrees F.
- Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
- Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
- In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
- Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
CABRALES CHEESE SOUFFLES WITH ENDIVE AND ASIAN PEAR SALAD
Provided by Todd Davies
Categories Milk/Cream Mixer Cheese Egg Appetizer Brunch Bake Quick & Easy Blue Cheese Winter Asian Pear Endive Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Dust with flour; shake out excess. Place dishes in roasting pan. Melt 2 tablespoons butter in medium saucepan over medium heat. Add 1/4 cup flour; whisk 1 minute. Gradually add milk and whisk until mixture is thick and smooth, about 2 minutes. Remove from heat. Add cheese and whisk until melted and smooth. Whisk in egg yolks, pepper, and kosher salt. Cool soufflé base 15 minutes.
- Using electric mixer, beat egg whites in medium bowl until stiff but not dry. Fold whites into soufflé base in 2 additions (mixture will be runny). Divide soufflé among prepared dishes. Pour enough hot water into roasting pan to come halfway up sides of dishes. Bake until soufflés are slightly puffed and golden on top, about 35 minutes (soufflés may not rise above rim of dishes). (Can be prepared 2 hours ahead. Remove soufflés from water bath; let stand at room temperature. Place soufflé dishes on baking sheet and rewarm in 350°F oven 10 minutes.)
- Divide Endive and Asian Pear Salad among 6 plates. Place 1 soufflé dish alongside salad on each plate and serve.
BLUE CHEESE SOUFFLE
Oh My! This is an awesome recipe. It is from Tyler Florence of Food 911. I have served it for brunch with fresh fruit and for dinner with rib eye steaks. Very versitile and easy.
Provided by KelBel
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Prepare 4 (8-ounce) ramekins or a 1 1/2-quart souffle dish by greasing with softened butter and coating with Parmesan.
- Make a thick bechamel sauce base by melting 3 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 2 to 3 minutes to coat the flour and remove the starchy taste, do not allow to brown.
- Add the hot milk to the roux 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 and incorporated evenly.
- Chill while preparing the egg whites.
- In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks.
- Fold 1/3 of the beaten whites into the bechamel mixture to lighten it.
- Then gently fold in the rest.
- Pour into the prepared ramekins or souffle dish and place on a cookie sheet.
- Bake on the middle rack for about 25 minutes.
- The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly.
- Take care not to over bake.
Tips:
- Choose ripe pears for the best flavor and texture. They should be slightly soft to the touch, but not mushy.
- Use a good quality blue cheese that has a strong, pungent flavor. This will help to balance out the sweetness of the pears and cream.
- Don't overbeat the egg whites. They should be stiff, but not dry. If you overbeat them, they will become grainy and the soufflé will be less light and fluffy.
- Be careful not to overcook the soufflé. It should be cooked until it is just set in the center. If you overcook it, it will become dry and rubbery.
- Serve the soufflé immediately. It will start to fall as soon as it is removed from the oven.
Conclusion:
Pear and blue cheese soufflé is a delicious and elegant dish that is perfect for a special occasion. It is relatively easy to make, but it does require some attention to detail. By following the tips in this article, you can ensure that your soufflé turns out perfect every time.
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