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.
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For the salad:
For the soufflé:
Preheat the oven to 200°C. Then grate the parmesan and crumble the gorgonzola.
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.
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.
Pour the mixture into the tins and bake for 12-15 minutes until the soufflé rises and is golden brown.
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.
Harvest Rucola and mix with the dressing. Roughly chop the walnuts.
Serve the soufflé with the Rucola-pear-salad and walnuts.
Recipe provided by the cooking app KptnCook.
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