Gorgonzola Spinach Souffle

Ingredients

• 1/4 cup Gorgonzola crumbles

• 1 pound (about 10 cups) stemmed and chopped spinach

• 2 tablespoons all purpose four

• 1/2 teaspoon kosher salt

• 1 cup whole milk, room temperature

• 1/8 teaspoon freshly ground black pepper

• 1/8 teaspoon grated nutmeg

• 3 large room temperature eggs, separated

Preheat the oven to 375 F. Spray the inside of a 6 to 8-cup soufflé or 6 individual ramekins, with non stick cooking spray. Set aside while you prepare the filling.

Heat a large saucepan filled half way with water over medium heat and add the chopped spinach. cook until it wilts and drain and squeeze out all moisture until dry as possible. Set aside.

In a separate medium saucepan, melt the remaining butter over medium heat and stir in the flour and salt with a wooden spoon. Cook, mixing constantly, for 30 seconds to cook down the flour.

Add the milk while whisking vigorously and cook for about 4 minutes, until the mixture thickens.

Add the cooked spinach and gorgonzola to the white sauce and continue cooking over medium heat for 1 minute. Season the mixture with black pepper and nutmeg.

Place the egg yolks in a bowl and whisk in 1/2 cup of the hot spinach mixture to temper it.

Add the egg yolk mixture to the pan, stirring to completely incorporate. Do not overheat the mixture or you risk it separating; if this happens, unfortunately, there is no way to fix it.

In a scrupulously clean bowl, beat the egg whites on high speed until stiff peaks form. (A greasy or dirty bowl will prevent the eggs from stiffening.)

Gently stir 1/3 of the egg whites into the spinach mixture.

Then fold the remaining egg whites into the mixture.

Spoon the mixture into the prepared dish(es) and bake for 20-30 minutes, until the soufflé is puffed up and cooked through. A single souffle may take a few minutes longer.

Serve immediately and enjoy