Gorgonzola and Tomato Soufflé

Name: Gorgonzola and Tomato Soufflé
Yield: 3
Ingredients: 2 tablespoons butter; 3 tablespoons all-purpose flour; 3/4 cup whole milk; 1 sprig of rosemary; 1 clove; 4 tablespoons tomato paste; 4 thin slices of onion; 1/2 cup tomato juice; 180g Gorgonzola cheese; salt and black pepper to taste; 4 eggs, separated; 1/3 teaspoon salt; 1/4 teaspoon mustard powder

1
2 tablespoons butter
2
3 tablespoons all-purpose flour
3
3/4 cup whole milk
4
1 sprig of rosemary
5
1 clove
6
4 tablespoons tomato paste
7
4 thin slices of onion
8
1/2 cup tomato juice
9
180g Gorgonzola cheese
10
salt and black pepper to taste
11
4 eggs, separated
12
1/3 teaspoon salt
13
1/4 teaspoon mustard powder

Ingredients

1
2 tablespoons butter
2
3 tablespoons all-purpose flour
3
3/4 cup whole milk
4
1 sprig of rosemary
5
1 clove
6
4 tablespoons tomato paste
7
4 thin slices of onion
8
1/2 cup tomato juice
9
180g Gorgonzola cheese
10
salt and black pepper to taste
11
4 eggs, separated
12
1/3 teaspoon salt
13
1/4 teaspoon mustard powder

Directions

1
Melt the butter, whisk in the flour until bubbly
2
Scald the milk with rosemary, clove, tomato paste, and onion
3
Cool and slowly whisk into the butter mixture, stirring well
4
Add the tomato juice
5
Cook until the sauce bubbles and thickens
6
Stir in the cheese until smooth
7
Season with salt and black pepper
8
Remove from heat, quickly whip in the egg yolks, beating well
9
Beat the egg whites to stiff peaks with salt, then gently fold in the mustard powder
10
Pour into a buttered and floured soufflé dish, about 1 liter capacity
11
Bake in a preheated oven at 200°C for 20-25 minutes or until puffed and golden on top
12
Serve 3 to 4 portions.