Santa Rosa Andante Nocturne Cow’s Milk Cheese Souffle with Port Wine and California Natural Raisin-Port Compote

Submitted by: Paul Wade

Artisan cheese soufflé served with a tasty quick compote for breakfast, lunch or dinner!




    • 3 1/2 tablespoons unsalted butter
    • 1/3 cup all-purpose flour
    • 1 1/3 cups whole milk
    • 3/4 cup heavy cream
    • 8 large eggs, separated
    • 1/2 pound Nocturne cheese, rind removed and crumbled
    • Salt and pepper; to taste

    California Raisin-Port Compote

    • 3/4 cup quality port wine
    • 1/2 cup fresh orange juice
    • 1/3 cup sugar
    • 2 cups Calfornia raisins
    • 1 tablespoon freshly grated orange peel



    Preheat oven to 375°F. Butter twelve 3/4-cup ramekins (3-3/4×2-inch)

    In a medium saucepan, melt butter over moderately-low heat; whisk in flour. Cook roux for 3 minutes and then whisk in milk and cream. Bring mixture to boil, whisking constantly; simmer 3 minutes. Remove from heat and add yolks, 2/3 of cheese, and salt and pepper to taste. Whisk until cheese is melted. Transfer to a large bowl.

    In another large bowl, with electric mixer, beat egg whites with a pinch of salt until stiff. Stir some whites into yolk mixture, and then, gently fold in remaining whites and cheese.

    Divide soufflé mixture among prepared ramekins and arrange them in baking pan just large enough to hold them. Add enough hot water to the baking pan to reach halfway up sides of ramekins.

    Bake soufflés in middle of oven until slightly puffed and golden brown, about 20 minutes. Let soufflés stand, uncovered, 30 minutes (soufflés will fall slightly).

    Raisin-Port Compote

    Combine all ingredients in large, heavy-bottom saucepan. Cook mixture over medium heat until raisins are plump, stirring frequently, about 15 minutes. Cool to room temperature.

    To Serve

    Lightly butter a baking sheet. Run a thin knife around edges of each soufflé and turn out onto baking sheet. Invert onto a plate right side up. Serve with the California Natural Raisin-Port Compote along side.

    Nutrition Facts Per Serving

    Calories 340 (45% from fat); Total Fat 17g (sat 10g, mono 5g, poly 1g, trans 0g ); Cholesterol 185mg; Protein 10g; Carbohydrate 34g; (Dietary Fiber 2g; Sugars 30g; ); Iron 2mg; Sodium 140mg; Calcium 99mg; Potassium 342mg

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