I chose Blue Cheese for this dessert. I made a Blue Cheese Souflee with a Fig-Chamomile Compote, and a Grape Salad. I chose blue cheese because I wanted to try something more out of the ordinary instead of cheeses more commonly found in desserts, like goat cheese, ricotta, etc. I knew fig went well with blue cheese and I found a recipe for a fig-chamomile compote. My challenge was determining a side component. Chef helped me out and suggested a grape salad with parsley. Surprising to me, it tasted quite nice. I tossed it in a balsamic reduction along with some of the sauce from the compote.
This was the first time I had ever made a souflee. I crossed my fingers that it wouldn't deflate...and it didn't!
I was pleased with how this dessert looked on the plate, and with the taste as well. It was a nice mix of temperatures, textures and colors.
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