Gorgonzola soufflé with pear & Rucola

A recipe for special evenings. The interplay of the intense gorgonzola with the fresh pear and the nutty Rucola, combined with the lightness of a soufflé, is a dream and a real eye-catcher. It's easy to impress with this one.

 Min. |   


For the salad:

  • 1 Seedbar Rucola
  • 1/2 pear
  • 30 g walnut kernels
  • 1/2 lemon
  • 2 tbsp olive oil
  • Salt & pepper

For the soufflé:

  • 200 ml milk
  • 30 g parmesan cheese
  • 50 g gorgonzola cheese
  • 35 g butter
  • 30 g wheat flour type 405
  • 2 eggs (of which egg white)


per pack (3 Seedbars)

Step 1

Preheat the oven to 200°C. Then grate the parmesan and crumble the gorgonzola.

Step 3

Grease the baking cups. Separate the eggs and beat the whites until stiff. Egg yolks are not needed for the recipe and can be frozen until further use.

Step 5

Place butter and flour in a small saucepan, melt butter and heat for about 1 minute. Add milk and continue to cook, stirring, until thickened. Carefully fold in the parmesan, gorgonzola and egg whites.

Step 6

Pour the mixture into the tins and bake for 12-15 minutes until the soufflé rises and is golden brown.

Step 7

In the meantime, wash and slice the pear. Cut the lemon in half and squeeze out the juice. For the dressing, mix the lemon juice with olive oil, salt & pepper.

Step 9

Harvest Rucola and mix with the dressing. Roughly chop the walnuts.

Step 11

Serve the soufflé with the Rucola-pear-salad and walnuts.

Recipe provided by the cooking app KptnCook.

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