Little Gorgonzola Souffles, wonderful for entertaining!




  • Butter for the ramekins
  • 2 cups of thicken cream
  • 100g of plain flour
  • 5 large eggs separated
  • 150g of gorgonzola, room temperature, crumbled
  • Salt and pepper



  • Preheat oven to 220C


  • Butter thoroughly the ramekins.
  • Bring the cream, salt and pepper into almost boiling point.
  • Reduce the heat, remove the pan from the heat altogether, add the flour at once and whisk constantly to prevent lumps.
  • Return to the heat for 2 minutes.
  • Remove from the heat and stir the egg yolks one by one.
  • Then add the gorgonzola and stir until the cheese mixture melts into the mixture.
  • Beat the egg whites.
  • Whisk one –third of the egg whites into the souffle mixture. Do not worry about breaking them at this point.
  • Now gently fold the remaining egg whites. Gently. Do not over mix but also do not let any streaks of white remain.
  • Spoon the mixture into the ramekins (three quarters full)
  • Smooth the top with a spatula.
  • Place them on a tray lined with baking paper and then place in the center of the oven for 15 minutes.