Recipe: The Inn at Twin Linden Cheddar Souffle Roll with Variations

CHEDDAR SOUFFLE ROLL

"A souffle roll is an airy savory jelly roll, also known as a roulade. Souffle rolls are ideal for a brunch buffet, since they can be assembled the night before and then baked just before serving."

FOR THE SOUFFLE ROLL:
2 1/2 cups milk
1/4 cup unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon ground black pepper
5 large eggs, separated
1/2 teaspoon salt
FOR THE FILLING:
1 1/4 cups grated cheddar cheese
3 tablespoons chopped cilantro
1/2 cup chopped plum tomatoes (about 3 tomatoes)

Preheat the oven to 350 degrees F. Grease a (15 1/2 x 10 1/2 x 1-inch) jelly roll pan. Line the pan with parchment paper, and then grease the parchment with solid shortening. Line a baking sheet with parchment.

Heat the milk in a saucepan until it just comes to a boil.

In a large saucepan, melt the butter. Stir in the flour and pepper and cook over low heat, whisking constantly, for 2 to 3 minutes. Add the hot milk, whisking constantly to combine. Cook over medium heat until slightly thickened, 1 to 2 minutes.

In a small bowl, whisk together the egg yolks. Stir the yolks into the milk mixture and cook for 5 minutes longer. Remove the pan from the heat and allow to cool slightly, stirring occasionally.

Using an electric mixer, beat the egg whites with the salt until they form stiff peaks. Carefully fold the egg whites into the cooled milk mixture. Spread the mixture out in the prepared pan.

Bake for 15 to 20 minutes, until firm and just lightly browned.

Lay a kitchen towel on a work surface and cover it with a piece of parchment paper. Remove the jellyroll pan from the oven and immediately invert it onto the parchment. Roll the towel and souffle up together, jelly roll style, and allow the baked roll to cool slightly. (Leave the oven on.)

Unroll the egg souffle and sprinkle the cheese, cilantro, and tomatoes over it. Roll up the souffle without the towel or parchment, and place it on the prepared baking sheet. Cover with aluminum foil. Bake for 8 to 10 minutes, until the cheese has melted and the souffle roll is heated through. Serve warm.

VARIATIONS:
Add cooked sausage or chopped ham. Try different cheeses, such as Brie or Camembert. Add chopped sauteed vegetables, such as asparagus, mushrooms, or onions.

Makes 6 servings
Source: Recipe for a Country Inn: Fine Food from the Inn at Twin Linden by Donna Leahy