Roasted Garlic-and-Rosemary Souffle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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In this recipe, the eggs do double duty-the whites inflate the soufflé and the yolks thicken the sauce that forms the base. Serve with pork, lamb, chicken, or beef. Ingredients:
1 whole garlic head |
cooking spray |
1 tablespoon dry breadcrumbs |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
1 cup fat-free milk |
1/3 cup (about 1 1/2 ounces) grated fresh parmesan cheese |
1/2 teaspoon dried rosemary, crushed |
2 large egg yolks, lightly beaten |
4 large egg whites |
1/2 teaspoon cream of tartar |
Directions:
1. Preheat oven to 350°.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves, and squeeze to extract the garlic pulp. Discard the skins.
3. Coat a 1-quart soufflé dish with cooking spray; sprinkle bottom of dish with breadcrumbs.
4. Lightly spoon the flour into a dry measuring cup, and level with a knife. Spoon the flour and salt into a large saucepan, and gradually add milk, stirring with a whisk. Cook milk mixture over medium heat until thick (about 6 minutes), stirring constantly. Remove from heat. Stir in the garlic pulp, cheese, rosemary, and egg yolks.
5. Beat egg whites and cream of tartar at high speed of a mixer until soft peaks form. Gently fold one-fourth of the egg white mixture into garlic mixture; gently fold in the remaining egg white mixture. Spoon into prepared soufflé dish. Bake at 350° for 50 minutes or until puffy and set.
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