Rocquefort Soufflé and Chocolate Soufflé

Soufflés are gossamer, frothy casseroles. If you can make a soufflé so that it’s high, airy and golden, you’ve mastered the fine art of cooking. Here’s a savory and a sweet version.

_Rocquefort Soufflé_

Line the ramekins with a tiny bit of melted butter and dust the inside with flour. Tip: Fill a lot of flour into the mold and turn it, then the flour will stay inside on the buttered walls. Fluff out the rest of the flour and use it for the next ramekin. Melt the butter in the saucepan and add the flour all at once. Sauté for one or two minutes, thus making a roux, and then remove the saucepan from the fire, pour in the milk all at once and stir heartily with a whisk. Return to the heat and bring to a boil. Whisk heartily for one or two minutes, as the roux will thicken.

Allow to cool.

Stir in all the yolks at once. Crumble in cheese and save a few cheese crumbles for the end. Beat the egg whites until stiff and add a pinch of salt in three stages. Finally, sprinkle the reserved cheese crumbles on top. Fill the amount into the ramekins and bake everything together at 190 degrees for about 17 to 23 min.

_Chocolate Soufflé_

Spread a little melted butter in the ramekins and dust them with sugar inside. Fill a lot of sugar in the mold and turn, then the sugar will remain on the walls coated with butter

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