ROASTED-GARLIC SOUFFLé
Provided by Paul Grimes
Categories Mixer Egg Garlic Bake Bastille Day Lunch Parmesan Swiss Cheese Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F with rack in middle.
- Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil. Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour. Cool to warm, then squeeze garlic from skins.
- Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover. Let steep 30 minutes.
- Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use.
- Melt remaining 6 tablespoons butter in a heavy medium saucepan and whisk in flour. Cook roux over low heat, whisking constantly, 5 minutes.
- Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth. Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes. Remove from heat and vigorously whisk in yolks 1 at a time. Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper and transfer to a bowl.
- Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture. Fold in Gruyère, then remaining whites. Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves.
- Bake soufflé until set and browned on top, 20 to 25 minutes.
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[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Afaroj Khan
[email protected]I think this recipe needs more garlic. I could barely taste it in the soufflé.
Wesley Inman
[email protected]This recipe is a bit too complicated for me. I'm not sure I have the skills to make it properly.
Mahmoud Alaa
[email protected]I'm not sure what I did wrong, but my soufflé didn't turn out at all. It was a complete disaster!
Seif Salum
[email protected]This soufflé is a bit too rich for my taste. I think I'll try a different recipe next time.
Kenneth Onyeka
[email protected]I found this recipe to be a bit bland. I think it could use some more seasoning.
lna mohmed
[email protected]I was really excited to try this recipe, but unfortunately it didn't turn out well. The soufflé didn't rise properly and it was a bit too dense.
Tonythe towman
[email protected]This soufflé is a bit time-consuming to make, but it's worth the effort. It's a showstopper dish that will impress your guests.
niven williams
[email protected]I've been looking for a good roasted garlic soufflé recipe for ages, and this one is definitely a keeper. It's easy to make and always turns out perfect.
Asim Ijaz
[email protected]I made this soufflé for my family and they loved it. It was a great way to use up some leftover roasted garlic.
akash bala
[email protected]This soufflé is the perfect combination of light and fluffy, with a rich and flavorful garlic taste. I highly recommend it!
Alieah Cornor
[email protected]I was a bit hesitant to try this recipe because I've never made a soufflé before, but I'm so glad I did! It was surprisingly easy to make and it turned out delicious.
Inamullah Sikander
[email protected]This was my first time making a soufflé, and it turned out great! I followed the recipe exactly and it was perfect.
Md Shojib Islam
[email protected]I've made this soufflé several times now, and it always comes out perfect. It's a great dish to serve for a special occasion.
Dua Tabassum
[email protected]This soufflé was a huge hit at my dinner party. It was light and fluffy, with a delicious garlicky flavor. My guests raved about it!