Garlic Soufflé (Serving 4 People) 

Recommend you read my top ten principals before starting this recipe.

Tools: -Convection or regular oven -Eight  3 1/2 inch ceramic soufflé mould -8" sauce pan- Kitchen aid with bowl and whisk -12"stainless steel bowl -one small whisk -one wood spoon -one 10" chef knife

Ingredients:to convert  -2 oz. butter for the mix and 2 oz. for the molds-2 oz. ap flour -4 eggs separated -2 C. milk -1 tsp. salt -1/2 tsp ground black pepper -1 T. Parmesan cheese -1 oz peeled garlic -1 tsp. sugar -Salt and cayenne pepper -1 tsp. lemon juice

Steps: 1) In the sauce pan, on low heat, cook the garlic with the butter until soft2) Remove, smash with the blade of the chef knife and chop 3) Add the flour and stir for 5 minutes 4)Add the milk and bring to a boil until thick and mix in the garlic puree 5) Transfer in the stainless steel bowl and after 5 minutes, mix the egg yolks (If the mix is too hot, it will cook the eggs) 6) Butter and flour the molds 7) Beat the egg whites, a couple of lemon drops and sugar with the kitchen aid until stiff  9Mix the whites to the garlic mix and fill the molds to the top 10) Cook in a 350o oven for 12 to 15 minutes 11) Serve with a Frog's Legs Herb Stew or a Shrimp Stew

Chemistry: (to be developed)

Fernando's Wine recommendation: (Louis Latour Ardèche Chardonnay)


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