BLUE CHEESE WALNUT SOUFFLE

      Title: BLUE CHEESE WALNUT SOUFFLE
  Categories: Emeril
       Yield: 4 Servings
  
            Bread crumbs for coating
            Ramekins
       2 oz Maytag Blue cheese
       4    Eggs, separated
       1 tb Finely ground walnuts
       4    Ounces, fresh white bread,
            Cut in 1/2-inch cubes
            Salt and pepper
            Garnish:
            Walnuts
       1 tb Olive oil
       1 tb Chiffonade of mint
            Cracked black pepper
  
   Preheat oven to 375 degrees. Butter the interior of 4 ramekins and
   lightly coat the entire surface with the bread crumbs, making sure
   the crumbs adhere to the rim. In a small bowl, whisk the egg yolks,
   cheese, and walnuts to combine.
   
   Fold in the bread cubes: coat thoroughly. Allow to sit for 5 minutes.
   Whip the egg whites until stiff peaks form. Using your whisk, fold in
   1/2 of the egg whites, mix to incorporate.
   
   Season highly. Using a rubber spatula, fold in the remaining egg
   white. Divide the mixture between the 4 prepared ramekins. Make sure
   to fill them up all the way, but do not touch the rims with any of
   the mixture. Place the ramekins on a baking sheet, and carefully
   place in the center of the oven. Bake for 15 minutes.
   
   While the souffles are baking, decorate your plates with walnuts,
   drizzle of oil, mint, and a sprinkle of pepper. Remove the souffles
   from the oven and serve immediately.
   
   Yield: 4 servings
   
   ESSENCE OF EMERIL SHOW #EE2249
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