Langsung ke konten utama

BLACK GARLIC CHEESE SOUFFLÉ

BLACK GARLIC CHEESE SOUFFLÉ


Ingredients

  • 4 eggs, egg whites separated from the yolks
  • Pinch of salt
  • 3 tablespoons of dry bread crumbs
  • 10 Original hitara Black Garlic Cloves, smashed with a fork into a rough paste
  • 5½ tablespoons (50g) all purpose flour
  • 3½ salted butter (50g) plus a little more for greasing the remains
  • 300ml (10½ fluid oz) whole milk
  • 110g (4 oz) mature cheddar cheese, grated

Instructions

  1. Place an empty, lined baking tray in the middle of your oven and preheat the oven to 180C.
  2. In a deep saucepan, melt the butter and stir in the flour. Fry this paste oven medium-low heat until it begins to brown and smell like a freshly made toast. Stir often. Pour in milk and whisk vigorously to break down any lumps that might have formed. Wait for this mixture to begin to steam and thicken a little. You don’t need to bring it to a simmer. Remove from the heat and stir in cheese and the black garlic paste, until smooth and there are no lumps.
  3. Allow the mixture to cool down a little and then whisk in egg yolks until combined. Transfer this mixture into a large mixing bowl.
  4. Place an empty, lined baking tray in the middle of your oven and preheat the oven to 180C.
  5. Butter 4 small souffle ramekins and coat with bread crumbs thoroughly (I used ramekins, which are 4 inch in diameter and 3 inch high). 
  6. Place the egg whites in a steel or glass bowl, add a pinch of salt and, using an electric mixer, if you’ve got one, whisk the whites until firm peaks begin to form. To know that it is done properly, the beaten egg whites must stay in the bowl when you turn it upside down, some do it over their head to add some fun to the process 🙂
  7. Using a mixer at this stage is an absolute no -no! So, using a wide spatula (or a large spoon), place a little egg white into the bowl with the batter. Now “cut” through the middle of the egg whites on the top of the batter with the spatula and fold some of the batter over the egg whites. Rotate the bowl by a quarter-turn and repeat again. You’re basically bisecting this uncombined mixture and folding it over itself until most of the egg white is incorporated into the batter. Please note, that violent stirring will burst the egg whites’ bubbles, so keep coating the egg whites with the batter little by little instead, as pictured in the post above. Repeat until the spoonful of egg whites is almost entirely incorporated. Then, add another spoonful of your egg whites to the mixing bowl and repeat as above. 
  8. Repeat this process until all the egg white is almost entirely incorporated. It doesn’t have to look perfect, you’re after volume and not a 100% smooth mixture.
  9. Distribute the mixture between the ramekins leaving about ⅓ inch clearance from the top. 
  10. Run your index finger around and along the inside of the ⅓ inch space to very roughly remove the visible bread crumbs, without disturbing the souffle mixture inside.
  11. Using oven gloves for protection, remove the hot baking tray from the oven. Place the ramekins with the souffle mixture on the baking tray and quickly return the tray back to the oven. 
  12. Bake for 30 minutes.

Serves 4
Calories Per Serving: 376
% DAILY VALUE
41%Total Fat 26.7g
83%Cholesterol 247.8mg
12%Sodium 286.7mg
6%Total Carbohydrate 16.9g
2%Dietary Fiber 0.5g
Sugars 4.3g
34%Protein 16.9g

Komentar

Posting Komentar

Postingan populer dari blog ini

BLACK GARLIC CAULIFLOWER CHEESE

BLACK GARLIC CAULIFLOWER CHEESE RECIPE Ingredients 1  whole cauliflower head (about  700 g/1/5lbs), core removed and florets separated 100 g salted butter 40 g (5 tablespoons) plain flour – can be all purpose gluten free flour ½ teaspoon  ground cumin ¼ teaspoon  ground nutmeg 350 ml (1 ½ cup) full fat milk 2  bay leaves ½ teaspoon  salt ¼ teaspoon  white pepper (use black if you have no white pepper) 100 g extra mature cheddar, grated 4   Hitara Black Garlic  cloves, smashed into a paste To serve Handful of toasted walnuts Instructions Preheat oven to 180C/356F. Place cauliflower florets in a saucepan and pour just enough boiling hot water over to submerge them completely. Season the water with 1 tablespoon of salt & 1 tablespoon of sugar and simmer for about 5 minutes so that the cauliflower stems are just fork tender (the cauliflower will finish cooking while in the oven). Drain well and pour it out into a baking dish big enough to fit...
Posting Komentar
Baca selengkapnya

WHAT IS BLACK GARLIC

What Is Black Garlic and How Is It Used? Black garlic is fresh, white garlic that has been aged by warming the garlic bulbs at about 140˚ to 190˚ F in high humidity for an extended period of time (often a month or more) until the cloves become tender and black in color. Some black garlic is also aged through yeast-fermentation under the same conditions. During the aging process the cloves undergo  the Maillard reaction  as the heat creates changes in the amino acids and sugars in the garlic. This reaction is what gives black garlic its rich, tangy, molasses-like flavor and black color. (One common myth about black garlic is that it’s fermented; it is  not.  By definition, fermentation is a chemical breakdown of a substance by bacteria, yeasts, or microorganisms, and it is a process often used in the production of foods like sauerkraut and beer. In contrast, the changes in the color and flavor that occur in white garlic in order to make black garlic are all due to the...
Posting Komentar
Baca selengkapnya

Black Garlic Spaghetti Aglio E Olio

Black Garlic Spaghetti Aglio E Olio  INGREDIENTS kosher salt 1 pack (250 g)  dried spaghetti 1/3 cups olive oil 4 cloves black garlic, chopped 4 cloves garlic, cut into thin slivers 1/2 teaspoon crushed red pepper flakes 1/2 cup minced fresh parsley 1 cup parmesan cheese INSTRUCTIONS - bring a large pot of water to a boil - add 2 tablespoons of salt and the pasta , cook according to the directions on the package - set aside 1 1/2 cups of the pasta cooking water before you drain the pasta - heat the olive oil over medium heat in a pot large enough to hold the pasta - add the fresh garlic and Black Garlic, cook for 2 minutes, stir, until the fresh garlic just begins    to turn golden on the edges. - add the red pepper flakes and cook for 30 seconds more - reserved pasta-cooking water to the garlic and oil and bring to a boil - add 1 teaspoon of salt and simmer for 5 minutes - add the drained pasta to the garlic sauce a...
Posting Komentar
Baca selengkapnya