Twice-Baked Blue Cheese Soufflés with Quince Compote
25 July 2017
For the soufflés:
4 tablespoons unsalted butter, plus more butter for the ramekins
¼ cup flour
2 cups milk
3 ounces blue cheese
2 tablespoons plus 1 cup grated Parmesan cheese, divided
1 tablespoon finely minced chives
3 egg yolks
1 teaspoon salt
4 egg whites
1 ½ cups whipping cream
For the quince compote:
1 cup sugar
½ cup Sauternes or dry white wine
½ vanilla bean, split in half lengthwise
2 strips lemon peel
2 pounds quince, peeled, quartered, cored and cut into ½ inch cubes
½ teaspoon salt
1 ½ cups water
2 teaspoons lemon juice
Preparation for the soufflés:
1. Preheat the oven to 350° F (176° C). Position a rack in the center of the oven. Grease the sides and bottoms of 8 (4-ounce) ramekins with butter or cooking spray. Place them in a large baking dish. Have a large pot of boiling water ready.
2. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk with the butter until the mixture is thick and golden brown. While whisking, add the milk in a slow stream to avoid lumps. Bring to a boil, reduce the temperature and continue cooking, whisking frequently, until the sauce thickens (about 5-6 minutes). Whisk in the blue cheese and 2 tablespoons of grated Parmesan cheese. Remove from the heat and cool slightly. Then whisk in the chives, egg yolks, salt and pepper.
3. Separately, whip the egg whites until stiff, but not dry. Fold them into the sauce mixture. Divide the mixture among the 8 ramekins. Pour enough boiling water to fill the ramekins halfway. Carefully place the baking dish into the oven and bake for 30-35 minutes or until the soufflés are puffed and golden brown.
4. Remove from the oven and place the ramekins on a cooling rack. Grease another baking dish large enough to hold the soufflés without touching. When they are cool enough to touch, gently run a knife around the edges of the soufflés. Gently drop the soufflés into the palm of your hand, then turn them upright and place them in the buttered baking dish with space in between.
Turn the oven up to 425° F (218° C).
Pour the cream over the tops of the soufflés and sprinkle with the remaining Parmesan cheese. Place in the oven and cook for 8-10 minutes or until the soufflés are puffed and golden brown.
Using a spatula, carefully transfer the soufflés to a plate and spoon some of the extra cream around them. Serve with a dollop of the quince compote.
Preparation for the quince compote:
1. In a medium saucepan, combine the sugar, water, Sauternes or white wine, vanilla bean and lemon peel. Stir over medium heat until the sugar dissolves and the mixture is boiling. Add the quince cubes, return to a boil, then reduce the flame to simmer and cook for about 30-40 minutes, or until the quince is tender and soft.
2. Transfer the cooked quince to a bowl using a slotted spoon or strainer and continue reducing the cooking liquid another 15 -20 minutes, or until it is thick. Stir in the salt and lemon juice. Pour over the quince. Cool to room temperature. Store the compote in the refrigerator in a closed container for up to three weeks.