Valentine's Day Recipe alert!
This dish was served by Chef Jacky Robert for the first time at Amelio’s for release of the 1981 Chateau d’Yquem. "Le Comte Alexandre de Lur Saluces was present and said it was a great match for his wine," writes Chef Jacky. "He said the dryness of the beans enhanced this great dessert wine.”
The dish is a little tricky, so be careful. “With soufflés, you have to follow the rules,” he said. “You may not want to make this for your boss.”
You can make this in advance, and just pour the mixture into the prepared ramekins and bake when company comes.
He also noted that good Roquefort is $23 a pound, so you can use Swiss, although it won’t have the same depth of flavor.T
This recipe is from the chef's demo series.
- 4 ounces Roquefort cheese
- 3 ounces all-purpose flour
- 6 egg whites
- 4 egg yolks
- 2 cups milk, boiled
- 2 ounces granulated sugar for ramekins
- 2 ounces butter, at room temperature, for ramekins
- fine-ground black pepper
You’ll also need 4 1-cup soufflé porcelain ramekins.
- Butter the ramekins generously with butter, then sprinkle with sugar. Remove excess sugar.
- In a saucepan over low heat, melt the cheese.
- Add the flour and mix well.
- Add the milk and bring to a boil. Let it cool off, about five minutes.
- Add the egg yolks, black pepper and nutmeg.
- Whip the egg whites and fold together.
- Fill the buttered soufflé molds to the top and cook in a 400-degree oven for 18 minutes.
- If served as dessert or savory, serve with dry beans cooked in a late-harvest wine. Accompany with a Sauterne.