John Myers
Ingredients for 4 servings:
- 80 g blue cheese, e.g. Roquefort, Gorgonzola or similar
- 1 tbsp butter
- 50 g flour
- 6 eggs
- 250 ml milk
- nutmeg
- Salt
- Cayenne pepper
- Butter and flour for the molds
- 2 pears, peeled, pitted, diced
- 250 ml grape juice
- 125 ml red wine
- 500 g grapes, blue, halved
- 1 tsp cornstarch
- 2 tbsp sugar
- lemon juice
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Grease the ramekins with butter and dust with flour. Preheat oven to 180°C and fill a deep baking tray with a little water. Melt the butter and blue cheese, stir in the flour, add the milk, stir until smooth, and simmer briefly. Remove from heat, season to taste, and let cool. Beat the egg whites with a pinch of salt until stiff. Gradually stir the egg yolks into the cheese mixture, then fold in the beaten egg whites. Pour the mixture into the ramekins and poach in a bain-marie for about 25 minutes. For the sauce, drizzle the pear cubes with a little lemon juice, cook with the sugar, red wine, and grape juice until soft. Mix the cornstarch with a little water and use this to thicken the sauce. Mix briefly, strain through a sieve. Then bring back to the boil, add the grape halves, and bring back to the boil. Turn the soufflés out of the ramekins and serve with the sauce.
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