Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Cauliflower and Vermont Cheddar Souffle with Black Currants and Caramelized Onions
Cauliflower and Vermont Cheddar Souffle with Black Currants and Caramelized Onions
Cauliflower and Vermont Cheddar Souffle with Black Currants and Caramelized Onions
photo credit: Ev Thomas
This soufflé can be prepared as individual servings (as in the following recipe) or in one large dish for an even more dramatic presentation
Recipe By:
Chef Frank McClelland
Prep
N/A
|
Total
N/A
|
Serves
6
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Cheese Recipes
Leftover Egg Yolks
Email
Ingredients
5
egg
whites
1
tsp
cornstarch
1
oz
butter
2
Tbsp
+ 1 tsp. all-purpose flour
1
c
small cauliflower flourettes - blanched
1
c
dried black currants
1
tsp
minced garlic
1
c
scalded milk
1
c
cauliflower - blanched and pureed
1
c
caramelized onions- pureed
2
oz
dry white wine
1/2
c
grated Grafton Cheddar
1
tsp
minced fresh sage leaves
1
tsp
fresh thyme leaves
1
Tbsp
chopped parsley
1/4
tsp
ground black pepper
4
tsp
salt + 1 pinch for egg whites
Pinch ground nutmeg
Pinch ground allspice
Pinch ground cloves
4
egg
yolks
Instructions
1. Pre-heat oven to 400°.
2. Grease the 8-oz. soufflé dishes with butter. Add flour to coat the dishes. Shake out excess flour and set aside.
3. In a saucepan, melt the butter. Add the flour, mixing well. Do not allow the mixture to brown. Cook 4-5 minutes.
4. Slowly add the hot milk and white wine to the pan, whisking constantly until thickened and smooth.
5. Add the grated cheese and stir until melted. Add cauliflower puree and flourettes, currants, caramelized onions, garlic, lemon, all herbs, spices, and seasonings.
6. Mix well and remove from heat and let cool for about 5 minutes.
7. In a small bowl, beat the egg yolks until slightly thickened and light lemon in color. Beat about 1 Tbsp. of soufflé base into yolks and beat quickly.
8. Add another Tbsp. of base and mix again.
9. Add egg yolk mixture into the soufflé base and stir in thoroughly.
*Everything to this point can be done up to two days ahead and refrigerated.
10. In a large bowl, beat egg whites until frothy.
11. Add the cornstarch and pinch of salt.
12. Beat on medium-high speed until medium firm, but do not let the mixture get stiff or form dry peaks.
13. With a rubber spatula, scoop about 1/4 of the beaten egg whites onto the soufflé base. Stir in to lighten. Fold the remaining whites into base, gently but thoroughly.
14. Divide mixture between the 6 soufflé dishes.
15. Set the dishes on a baking tray.
16. Fill the tray with enough hot water to reach the halfway point of the soufflé dishes.
17. Put dishes into the pre-heated oven. Reduce heat to 375° and bake for 22 minutes. (Note: For a convection oven, you would bake these at 350° for 18 minutes.) Serve immediately.
Additional Notes
Butter and flour to coat soufflé dishes
Finely grated zest of 1/2 lemon
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Macaroni and Many Cheeses
Roasted Chestnut and Leek Bisque
Oven-Roasted Lamb Loin with Swiss Cheese Bacon Gratin
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.