Monday, January 12, 2009

Souffles Decoded

White Chocolate Orange Souffle
1/2 cup whipping cream
1/4 cup granulated sugar
6 ounces imported white chocolate, coarsely chopped
4 large egg yolks, room temperature
2 teaspoons grated orange peel
2 teaspoons Triple Sec orange liqueur
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
2 tablespoons sugar
2 ounces imported white chocolate, coarsely chopped
Powdered sugar

Preheat oven to 350 degrees Fahrenheit. Butter 6-cup soufflé dish then sprinkle with granulated sugar to coat. Heat cream and 1/4 cup granulated sugar in heavy medium saucepan over medium heat, stirring until sugar dissolves. Add white chocolate and stir until chocolate dissolves. Whisk in yolks and orange peel. Cook until mixture thickens slightly, stirring constantly, about 5 minutes - do not boil. Whisk in Triple Sec. Transfer mixture to large bowl.
Using electric mixer, beat egg whites and cream of tartar until soft peaks form. Add 2 tablespoons powdered sugar and beat until stiff peaks form. Fold in egg whites into warm egg yolk mixture in 2 additions. Transfer mixture to prepared soufflé dish. Bake until soufflé is puffed and top is golden brown, about 35 minutes. Dust with powdered sugar and serve immediately.

Gruyère and Parmesan Cheese Soufflé
1/4 cup butter
5 tablespoons all purpose flour
1/8 teaspoon ground nutmeg
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups coarsely grated Gruyère cheese
1/4 cup finely grated Parmesan cheese
8 large egg whites

Position rack in center of oven and preheat to 400 degrees Fahrenheit. Generously butter one 10-cup soufflé dish or six small soufflé dishes; sprinkle with Parmesan cheese to coat. Melt butter in a large heavy saucepan over medium heat. Add flour and nutmeg. Cook until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth and thick but not quite boiling; stir constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl then add yolk mixture all at once to sauce. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese. Using electric mixer, beat egg whites in large bowl until stiff peaks form. Fold whites into warm cheese base in three steps. Transfer soufflé mixture to prepared dish. Sprinkle with more grated Gruyère cheese.
Place soufflé in oven; reduce heat to 375 degrees Fahrenheit. Bake until puffed and golden brown. The soufflé should be slightly set in center, about 40 minutes for large soufflé or 25 minutes for small dishes. Serve immediately after cooking.

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