30 May 2005

Seduction by Savory souffle...

Cheese & Asparagus Souffle: This delicious souffle serves 2 ; )

With such beautiful coloring, you may not want to dig in, but a bounty of flavor hides beyond the browned top. Tender and wonderful, you will surely want to eat every bite.

Béchamel :

  • 1/4 Cup milk

    • 3 Tbsp unsalted butter
    • 3 Tbsp all-purpose flour
    • salt & freshly ground black pepper,to taste
    • pinch of nutmeg
    • 3 large eggs, separated, at room temperature (you will only need 2 egg whites)


    • 2 egg whites, at room temperature (this is in addition to the 2 above)
    • pinch of cream tartar
    • pinch of salt
    • 3/4 Cup grated, imported Gruyere cheese
    • 1/4 Cup freshly grated Parmesan cheese
    • 1/2 lb asparagus, trimmed, steamed 5 minutes, sliced 1/2 inch thick.

    Preheat the oven for 375° F. Place rack on lower level of oven.

    Butter (2) 8oz. ramekins, dust sides & bottoms with 1 Tbs. Parmesan , each.

    To make Béchamel : Warm milk in saucepan. Melt butter in second saucepan over medium-low heat. Stir in flour until smooth, and cook 2 to 3 minutes, stirring with wooden spoon; allow to bubble but not brown.

  • Take pan off heat, whisk in warm milk and return to heat; whisk vigorously, scraping bottom and sides to prevent scorching. When mixture simmers, reduce heat to low, and cook, stirring often from sides and bottom, 5 minutes, or until thick. Season with salt & pepper & nutmeg. Remove from heat; stir 1 minute more. Beat in 3 egg yolks, one at a time.

    To make Souffle: Using electric beaters (i.e kitchenaide hand mixer), beat 4 egg whites in a bowl, starting at low speed and slowly increasing speed until they begin to foam. Add cream of tartar and salt, beating until satiny peaks form & hold their shape; Do not over beat.

    Combine remaining cheeses. Using a rubber spatula, stir one-fourth of beaten egg whites, and fold together. With each fold, sprinkle in a handful of cheese mixture & a handful of asparagus, giving bowl a quarter turn. When everything is added, the mixture is uniform, carefully spoon into souffle dishes (ramekins). Put a baking sheet on bottom rack.

    Bake 20 to 25 minutes, or until puffy and browned; do not overcook ---centers should be slightly runny. Enjoy!


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