garlic soufflé
If I had a favorite garlic dish it would probably be this one.
3 garlic bulbs
4 thyme sprigs
2 bay leaves
1 shallot, quartered
2 tablespoons flour
1 tablespoon butter
¼ l cream
5 eggs, separated
salt, cayenne pepper
100 g. freshly grated Parmesan cheese
Gruyère or cheddar cheese
1.
Separate the garlic cloves and set 3 cloves aside. Put the rest of the cloves, without peeling into
a heavy saucepan and cover them with equal amounts of olive oil and water. Add 2 thyme sprigs
and 2 bay leaves, cover and let simmer for about 1 hour or until the garlic is quite soft.
2.
Melt the butter in a saucepan and add the flour and cook, stirring constantly, for a few minutes
without letting the mixture brown. Slowly pour in the slightly boiled cream . Add the quartered
shallot, the 3 garlic cloves and the 2 remaining thyme sprigs. Let the bechamel sauce simmer
slowly for about an hour. Stir occasionally to prevent sticking.
3.
Pour the garlic-oil mixture through a fine sieve and save the liquid for later use. Pass the garlic
through a sieve and set aside. The bechamel sauce must also be passed through a sieve but
first remove the shallot, garlic and thyme.
4.
Pour the garlic paste into the bechamel sauce. Add the 5 egg yolks, Parmesan cheese and
season with salt and cayenne pepper. Mix well.
5.
Beat the egg whites till stiff (I always beat the whites by hand because the result is fluffier than
whites beaten electrically).
6.
Turn the egg white into the garlic mixture making sure that there are no lumps. Pour the
mixture into a form. The mixture should come to about an inch below the top of the form.
Sprinkle a bit of grated Gruyère or cheddar on the top of the mixture.
7.
Place in a preheated oven and bake for approx.. 20 - 30 minutes at 250° C ( 450° F) — exact
time and temperature depend on the idiosyncracies of your oven. The oven should be very hot.
This serves 4 as a starter.
Tip:Use the saved liquid to cook vegetables in.
back
garlic soufflé
If I had a favorite garlic dish it would probably be this one.
3 garlic bulbs
4 thyme sprigs
2 bay leaves
1 shallot, quartered
2 tablespoons flour
1 tablespoon butter
¼ l cream
5 eggs, separated
salt, cayenne pepper
100 g. freshly grated Parmesan cheese
Gruyère or cheddar cheese
1.
Separate the garlic cloves and set 3 cloves aside. Put the rest of the cloves, without peeling into
a heavy saucepan and cover them with equal amounts of olive oil and water. Add 2 thyme sprigs
and 2 bay leaves, cover and let simmer for about 1 hour or until the garlic is quite soft.
2.
Melt the butter in a saucepan and add the flour and cook, stirring constantly, for a few minutes
without letting the mixture brown. Slowly pour in the slightly boiled cream . Add the quartered
shallot, the 3 garlic cloves and the 2 remaining thyme sprigs. Let the bechamel sauce simmer
slowly for about an hour. Stir occasionally to prevent sticking.
3.
Pour the garlic-oil mixture through a fine sieve and save the liquid for later use. Pass the garlic
through a sieve and set aside. The bechamel sauce must also be passed through a sieve but
first remove the shallot, garlic and thyme.
4.
Pour the garlic paste into the bechamel sauce. Add the 5 egg yolks, Parmesan cheese and
season with salt and cayenne pepper. Mix well.
5.
Beat the egg whites till stiff (I always beat the whites by hand because the result is fluffier than
whites beaten electrically).
6.
Turn the egg white into the garlic mixture making sure that there are no lumps. Pour the
mixture into a form. The mixture should come to about an inch below the top of the form.
Sprinkle a bit of grated Gruyère or cheddar on the top of the mixture.
7.
Place in a preheated oven and bake for approx.. 20 - 30 minutes at 250° C ( 450° F) — exact
time and temperature depend on the idiosyncracies of your oven. The oven should be very hot.
This serves 4 as a starter.
Tip:Use the saved liquid to cook vegetables in.
back
