Herb and Garlic Dressing Souffle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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To heighten the effect of this soufflé, use a 1 1/2-quart soufflé dish, allowing the soufflé to puff for presentation. Ingredients:
3 tablespoons butter, divided |
2 1/2 cups soft breadcrumbs, divided |
3 large garlic cloves, minced |
2 large shallots, minced |
1/4 cup chopped fresh parsley |
1/4 cup chopped fresh chives |
1 tablespoon chopped fresh sage |
1 tablespoon chopped fresh thyme |
2 teaspoons chopped fresh rosemary |
3/4 teaspoon salt |
1/4 teaspoon ground white pepper |
1 (8-ounce) package cream cheese, softened |
6 large eggs, separated |
1 cup milk |
Directions:
1. Brush a 1 1/2- or 2-quart soufflé dish with 2 tablespoons butter; dust with 1/2 cup breadcrumbs.
2. Melt remaining 1 tablespoon butter in a small skillet over medium-high heat. Add garlic and shallots; cook 2 minutes or until tender. Stir in parsley and next 6 ingredients.
3. Beat cream cheese at medium speed with an electric mixer until creamy. Add yolks, beating well. Add garlic mixture; beat well.
4. Heat milk in a large heavy saucepan over medium heat until tiny bubbles begin to appear around edges of pan. Gradually whisk about one-fourth of hot milk into yolk mixture; add to remaining hot milk. Cook over medium heat 4 minutes or until thickened and thermometer registers 160°, whisking constantly.
5. Transfer yolk mixture to a large bowl; gently fold in remaining 2 cups breadcrumbs.
6. Beat egg whites at high speed with an electric mixer until soft peaks form; gently fold into yolk mixture.
7. Pour egg mixture into prepared dish. Bake at 350° for 30 to 35 minutes or until puffed and golden. Serve immediately.
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