Gorgonzola Soufflé with Candied Walnuts, Apple, and Rocket Salad – Elegant Starter Recipe

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Serving Size:

• Serves: 4 as a starter or light main

Prep and Cook Time:

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

Elevate your next dinner party with this stunning Gorgonzola Soufflé, paired with candied walnuts and a crisp apple and rocket salad. The perfect combination of rich, savory, and refreshing flavours.

Ingredients:

For the Gorgonzola Soufflé:

• 200g Gorgonzola cheese, crumbled

• 30g butter

• 30g plain flour

• 250ml milk

• 3 large eggs (separated)

• 1 tsp Dijon mustard

• Salt and pepper to taste

For the Candied Walnuts:

• 100g walnuts

• 2 tbsp sugar

• 1 tbsp butter

• Pinch of salt

For the Apple and Rocket Salad:

• 1 large apple (sliced thinly, Granny Smith or Honeycrisp works well)

• 100g fresh rocket (arugula)

• 1 tbsp lemon juice

• 2 tbsp olive oil

• Salt and pepper to taste

Instructions:

Gorgonzola Soufflé:

1. Preheat Oven: Preheat the oven to 180°C (350°F). Grease 4 ramekins and dust them lightly with flour.

2. Make the Béchamel: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux. Gradually add the milk, whisking constantly until thickened, about 5 minutes. Remove from heat.

3. Add Cheese and Mustard: Stir in the crumbled Gorgonzola and Dijon mustard. Allow it to melt into the béchamel. Season with salt and pepper.

4. Prepare Egg Yolks: In a bowl, whisk the egg yolks, then slowly add to the béchamel mixture, stirring constantly to avoid scrambling the eggs. Set aside.

5. Beat Egg Whites: In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture.

6. Bake: Divide the mixture between the prepared ramekins, filling them about three-quarters full. Place them in the oven and bake for 18-20 minutes or until puffed and golden brown.

Candied Walnuts:

1. Prepare Walnuts: In a small skillet over medium heat, melt the butter and sugar together. Add the walnuts and a pinch of salt, stirring to coat them. Cook for about 5-7 minutes until the nuts are caramelized. Remove and let cool.

Apple and Rocket Salad:

1. Assemble Salad: In a bowl, toss the apple slices and rocket with lemon juice, olive oil, salt, and pepper.

To Serve:

Place the warm Gorgonzola soufflés on a plate and serve with the apple and rocket salad on the side. Sprinkle the salad with the candied walnuts for crunch and sweetness.

Enjoy this beautifully balanced dish with the creamy richness of Gorgonzola paired with the fresh, zesty salad and crunchy walnuts!

Chef Brooke Silk's Notes:

This Gorgonzola Soufflé is a light, flavourful dish that showcases the rich, tangy taste of Gorgonzola cheese. The candied walnuts bring a perfect balance of sweetness and crunch, while the apple and rocket salad offers a refreshing, zesty contrast. It’s ideal for a dinner party or a special occasion where you want to impress your guests with both flavor and presentation. Don’t be intimidated by making soufflé; the key is gently folding in the egg whites and baking immediately to get that perfect rise.

You can serve the soufflé either as a luxurious starter or as a light main dish. The fresh salad balances the richness of the soufflé, making the entire dish feel well-rounded and not overly heavy

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