Recipe Details
. Difficulty: Medium
. Cheese: Taleggio PDO
. Servings per: 6 people
. Cooking: 40 min
Intolerances
Without crustaceans
Ingredients
for the soufflé
250 ml full-cream milk
30 g chestnut flour
30 g butter
6 medium-sized eggs, yolks and whites
200 g Taleggio PDO
salt
for the pine nut and rosemary sauce
100 g pine nuts
100 ml fresh cream
finely chopped rosemary
saltPreparation
for the pine nut and rosemary sauce
100 g pine nuts
100 ml fresh cream
finely chopped rosemary
salt
for the pine nut and rosemary sauce
Lightly toast the pine nuts in a frying pan, without browning them. Blitz in a liquidizer to form a cream. Lightly beat the cream and add it to the pine nuts one spoonful at a time, mixing from the bottom upwards to prevent deflation of the mixture. Lastly, add a pinch of finely chopped rosemary and season with salt as required.
for the soufflé
Butter six ramekins and keep in the fridge until they are used.
Melt the butter in a large saucepan on a medium heat. Add the chestnut flour all together and stir rapidly with a wooden spoon to bind the two ingredients in a roux. Add the cold milk, a little at a time, stirring continuously, and bring to the boil, then lower the heat and simmer for 3-4 minutes until the béchamel thickens; at this point, switch off the heat, add the Taleggio PDO cut into pieces and stir vigorously with a wooden spoon until it has completely melted.
Cool, then whisk in the yolks, one at a time, adding the next one only when the previous one has been well absorbed into the mixture. Season with salt as required.
Beat the egg whites until very stiff and fold them into the mixture, one spoonful at a time, working from the bottom upwards: for best soufflé results, this operation must be performed with great delicacy. When all the whites have been incorporated and you have obtained a soft frothy mixture, fill the previously greased ramekins up to ⅔. Bake in the oven at 160°C, static mode, for approximately 40 minutes. When the soufflés have risen and are golden, they are ready.
Serve immediately, with the pine nut and rosemary sauce separate.