Cheese Souffles in Tomato Shell ( Tomatoes Soufflees Jurassienn |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Switzerland From Appetizers Atlas: A World of Small Bites - By Arthur L. Meyer, Jon M. Vann Ingredients:
12 firm large tomatoes, tops removed and hollowed out, pulp reserved for another use |
salt and pepper |
4 tablespoons chives, minced |
3 tablespoons unsalted butter |
2 tablespoons flour |
1 teaspoon cornstarch |
1/8 teaspoon dry mustard |
1/8 teaspoon garlic powder |
1 pinch cayenne |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1/2 cup half-and-half |
6 eggs, separated whites beaten until stiff, but not dry |
1 3/4 cups gruyere cheese, grated |
chives (to garnish) |
Directions:
1. Tomatoes:.
2. Advance preparation.
3. Sprinkle salt and pepper in the hollow out tomatoes.
4. Put 1 teaspoon of chive in the bottom of each tomato.
5. May be prepared in advance.
6. For Souffles:.
7. Preheat oven to 350 degrees.
8. Melt butter over medium low heat, whisk in flour to form a light roux.
9. Gradually whisk in dry mustard, garlic powder, cayenne, salt and white pepper, half and half and 3 egg yolks.
10. Cook over low heat with out boiling until the mixture thickens, stirring constantly. about 3 minutes.
11. Remove from heat and stir in cheese and last 3 eggs.
12. Allow mixture to cool, before folding in the egg whites.
13. Spoon mixture in tomato shells and fill 3/4 full.
14. Place on a parchment lined baking sheet and bake for 15 to 20 minutes.
|
|