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. |   


  • 1 Seedbar Rucola
  • 35 g butter
  • 30 g wheat flour type 405
  • 200 ml milk
  • 30 g Parmesan cheese
  • 50 g Gorgonzola cheese
  • 2 eggs (of which egg white)
  • 1/2 pear
  • 30 g walnut kernels
  • 1/2 lemon
  • 2 tbsp olive oil
  • Salt & pepper


per pack (3 Seedbars)

Step 1

Preheat the oven to 200°C.

Step 2

Grate the Parmesan and crumble the Gorgonzola.

Step 3

Grease the baking cups.

Step 4

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 min. 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 mins until the soufflé rises and is golden brown.

Step 7

In the meantime, prepare the salad. Wash and slice the pear.

Step 8

Cut the lemon in half and squeeze out the juice. For the dressing, mix the lemon juice with olive oil, salt and pepper.

Step 9

Harvest rucola and mix with the dressing.

Step 10

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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