In class we made two soufflés – we made a cheese soufflé (LE SOUFFLE AU FROMAGE) and an orange soufflé (LE SOUFFLE A L’ORANGE).
The technique for making one is to be able to FOLD.
Folding the whipped egg whites into the mixture is the key to a nice fluffy rise. That and making sure the ramekins are coated with butter and flour (or sugar if making a dessert soufflé)
After learning the techniques for a soufflé it’s easy to understand how to create your own flavors. At home, I made a Lemon & Rosemary Soufflé and it was great. At first I thought that eggs and lemon might be a crazy combination, but the results were amazing.
Lemon & Rosemary Soufflé Recipe:
4 Eggs – separated
For the Béchamel Sauce:
1 TBSP Butter
1 TSBP Flour
1 Cup of Milk
Pinch of Nutmeg
1 Lemon Zest
1 large Spring of Rosemary
¼ Cup of Parmesan Cheese
Coat the ramekins with melted butter and flour (this well prevent sticking but also will help with a full rise of the soufflé)
- Separate the 4 eggs into whites and yolks. Set egg whites aside (leave at room temperature)
- In a pot, over medium heat melt butter and whisk in flour until it becomes a paste like consistency.
- While whisking, add in the cold milk and whisk until fully incorporated.
- Add in a pinch of nutmeg, the lemon zest and spring of rosemary. Stir until béchamel sauce is thick and the flavors have infused into the milk. Season with salt.
- Remove from heat, and strain. Immediately add in the egg yolks, one at time, whisk until fully combined.
- Add in Parmesan Cheese and stir until melted in.
- Set aside.
- Using a mixer whisk egg whites on full speed until they make a soft peak (stand up on the whisk in a peak shape)
- FOLD the egg whites into the béchamel sauce. – Make sure to fold a little at a time, I usually break it into thirds. Try to keep as much air in the egg whites as you can so that the soufflé rises.
10. Fill the ramekins about the ¾ of the way
Bake in a convection oven at 375o for about 15 minutes. Serve right away!