Gorgonzola soufflé with parsley reduction
300 ml of Mu milk
100 g of Mu Cuisine Gorgonzola
100 g of flour
500 ml of Mu Cuisine sweet cream
10 g of parsley
100 g of Mu Cuisine butter
50 g of bread crumbs
Melt the butter in a pot and mix flour into it. Fry for 1 minute on moderate heat and pour milk into it. Allow the mixture to cool down and add the diced Gorgonzola and egg yolks. Add salt and pepper.
Whip the egg whites until hard and mix with the Gorgonzola mass. Pour the mass into moulds coated with butter and sprinkled with bread crumbs. Put the moulds in a heated oven and bake for 30 minutes at a temperature of 180°C.
Add salt to the sweet cream and add the chopped parsley. Cook on low heat until the cream boils down to one fourth of its size. Pour the so obtained sauce over the soufflé. Serve with roasted pork fillet.