Twice-Baked Garlic Soufflés

Name: Twice-Baked Garlic Soufflés
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 5 Tbsps butter; 237 milliliters grated Cantal, Comté or Cheddar cheese; 4 larges eggs, separated; 3 Tbsps all-purpose flour; 1 head fresh garlic, trimmed and chopped roughly, or 5 cloves dried garlic, papery skins removed, chopped; 296 milliliters heavy cream; 237 milliliters milk; 118 milliliters grated Parmesan; 3 seasoning, nutmeg, extra Parmesan, bread crumbs; 1 leave from a couple of sprigs of thyme; 1 teaspoons vinegar

Twice-Baked Garlic Soufflés might be just the side dish you are searching for. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains roughly 14g of protein, 41g of fat, and a total of 453 calories. Head to the store and pick up vinegar, leaves from a couple of sprigs of thyme, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Melt 1 tbsp of the butter and add the garlic, 1/4 tsp salt, pepper to taste, 3/4 cup water and the vinegar. Simmer covered for 10 minutes, then uncover and boil till the water has evaporated.

Ingredients you will need

Vinegar

Butter

Garlic

Pepper

Water

Salt

Add the milk, bring to the boil, then process in a blender. Measure 1 cup garlic-milk mixture.

Ingredients you will need

Garlic

Milk

Equipment you will use

Blender

Heat the remaining butter and stir in the flour and thyme. Cook for a minute, then make a white sauce by gradually stirring in the garlic milk till thick.

Ingredients you will need

Butter

Garlic

All Purpose Flour

Sauce

Thyme

Milk

Transfer to a big bowl, add the grated cheese, three-quarters of the Parmesan, then the egg yolks. Set aside.

Ingredients you will need

Egg Yolk

Parmesan

Cheese

Equipment you will use

Bowl

Heat the oven to 350°F (325°F convection). Butter the individual soufflé dishes and dust the sides with the remaining Parmesan; if you have any left over, stir into the sauce. Set in a roasting pan and put a kettle on to boil.

Ingredients you will need

Parmesan

Butter

Sauce

Equipment you will use

Roasting Pan

Oven

Beat egg whites till firm but not dry. Fold half into the soufflé base, then add the rest. Spoon into the dishes (fill them almost to the top), pour boiling water into the pan to one-third of the depth of the dishes and bake for 20-25 minutes, till puffed and cooked through.

Ingredients you will need

Egg Whites

Water

Base

Equipment you will use

Oven

Frying Pan

Remove from oven and leave to cool—they will sink.

Equipment you will use

Oven

When cool, run a knife round the edge to loosen each soufflé, gently upend on to your hand, then put the right way up on one big dish or 6 gratin dishes. (You can make the soufflés a day ahead, or even freeze them. Make sure they are at room temperature before the second baking.)

Equipment you will use

Knife

To serve, set your oven to 400°F (375°F convection).

Equipment you will use

Oven

Mix the cream with salt and pepper, grated nutmeg and Parmesan or other cheese.

Ingredients you will need

Salt And Pepper

Parmesan

Cheese

Nutmeg

Cream

Pour over the soufflés to cover completely, then if you wish sprinkle with bread crumbs.

Ingredients you will need

Breadcrumbs

Bake for 10-15 minutes, till golden and the sauce bubbling. They will gently re-puff.

Ingredients you will need

Sauce

Equipment you will use

Oven

MAKE IT LOOK GREAT

I like to tuck a couple of cloves of garlic confit around each soufflé as it comes out of the oven. To make this, I poach skinned garlic cloves in olive oil to cover for 20 minutes till tender. The oil the garlic has been cooked in is useful for other dishes and dressings.

Ingredients you will need

Garlic

Garlic Confit

Olive Oil

Clove

Cooking Oil

Equipment you will use

Oven

From A Table in the Tarn by Orlando Murrin. Text copyright © 2009 by Orlando Murrin and Peter Steggall; photographs copyright © 2009 by Jonathan Buckley. Published by Stewart, Tabori & Chang, an imprint of Harry N. Abrams, Inc.