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Featured Cookbook
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Brunch Crepe Stack
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Spinach and Crab Roulade
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Twice-Baked Individual Cheese Souffles
Book Description
From the world's most famous cooking school - a collection of fresh, modern dishes for the home cook.
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Brunch (Le Cordon Bleu Home Collection)
Authors:
Date: April 1999
ISBN: 9625934499
Publisher: Periplus Editions
Hardcover
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A souffle with a difference-you can relax! Prepare these individual souffles the day before and watch them rise again ready to thrill your brunch guests.
Preparation time 35 minutes + cooling time
Total cooking time 45 minutes
Serves 8
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1 1/4 cups milk
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tiny pinch of grated nutmeg
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1 small bay leaf
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1 small shallot, halved
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4 whole peppercorns
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2 tablespoons unsalted butter
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1/4 cup potato starch or 2 tablespoons all-purpose flour mixed with 2 tablespoons cornstarch
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1 tablespoon unsalted butter, cut into very small pieces
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3 eggs, separated
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2/3 cup shredded Cheddar
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1/4 teaspoon powdered mustard
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1 egg white
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2/3 cup whipping cream
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3 tablespoons grated Parmesan or Gruyere cheese
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In a small saucepan, warm the milk with the nutmeg, bay leaf, shallot and peppercorns. When bubbles form around the edge of the pan, remove from the heat.
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Melt the butter in a large saucepan, remove from the heat and stir in the potato starch.
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Strain the milk and pour into the pan, blend well and return to the heat. Whisk briskly until the mixture comes to a boil. Remove from the heat and scatter the butter pieces over the surface. Cover the pan with a lid and leave to cool slightly.
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Meanwhile, preheat the oven to 350 degrees F. Lightly butter eight individual 2/3-cup souffle dishes or custard cups.
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Uncover the sauce and stir in the melted layer of butter, followed by the egg yolks, Cheddar, mustard, and salt and pepper, to taste.
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In a large bowl, beat the four egg whites until stiff. Using a large metal spoon or a spatula, stir 1 tablespoon of the egg whites into the cheese mixture to lighten it, then add the remainder all at once, carefully folding until just combined.
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Divide the mixture among the souffle dishes, pouring it in gently to avoid losing any volume. Place the dishes in a roasting pan or deep baking dish and pour in enough warm water to come three-quarters of the way up the sides of the dishes.
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Bake for 25 minutes, or until the souffles have slightly risen and are firm to the touch. Remove from the water and leave to cool, (Cover and keep overnight in the refrigerator if you wish to prepare the night before.)
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Just before serving, preheat the oven to 400 degrees F.
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Return the souffle dishes to their baking dish, pour some cream into each, dividing it equally, and season each one lightly. Sprinkle with Parmesan and pour warm water around to come three-quarters of the way up the sides of the dishes, as before.
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Bake for 10-15 minutes, or until risen and golden brown. Lift out carefully and place each dish on to a plate. Serve immediately.
More From This Book:
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Brunch Crepe Stack
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Spinach and Crab Roulade
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Twice-Baked Individual Cheese Souffles
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