Directions:
- A fluffy soufflé, redolent with garlic, the darling of Provence, will suit the occasion, not to mention the meat itself. Since it's baked in a wide gratin, there's enough irresistible crust and ethereal interior for everyone to get a nice serving of both. For a few helpful tips to keep in mind when making a soufflé.
- Makes 8 servings
- Paul Grimes
- 3 large heads garlic, left whole, plus 3 garlic cloves, smashed
- 1 tablespoon olive oil
- 2 1/2 cups whole milk
- 1 medium onion, sliced
- 3 large thyme sprigs plus 1 teaspoon thyme leaves
- 1 California bay leaf or 2 Turkish
- 1 whole clove
- 1/8 teaspoon black peppercorns
- 7 tablespoons unsalted butter, divided
- 1 1/2 tablespoons fine dry bread crumbs
- 5 tablespoons all-purpose flour
- 4 large eggs, separated, plus 4 additional egg whites
- 1 1/2 cups grated Parmigiano-Reggiano (3 ounces)
- 1/4 teaspoon grated nutmeg
- 3/4 cup grated Gruyère (2 ounces)
- Preheat oven to 400°F with rack in middle.
- Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil.
- Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour. Cool to warm, then squeeze garlic from skins.
- Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover.
- Let steep 30 minutes.
- Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use.
- Melt remaining 6 tablespoons butter in a heavy medium saucepan and whisk in flour.
- Cook roux over low heat, whisking constantly, 5 minutes.
- Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth.
- Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes. Remove from heat and vigorously whisk in yolks 1 at a time. Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper and transfer to a bowl.
- Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture.
- Fold in Gruyère, then remaining whites. Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves.
- Bake soufflé until set and browned on top, 20 to 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 267.64 Kcal (1121 kJ) | ||
| Calories from fat | 176.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.65g | 30% | |
|---|---|---|---|
| Cholesterol | 138.64mg | 46% | |
| Sodium | 167.54mg | 7% | |
| Potassium | 196.03mg | 4% | |
| Total Carbs | 10.39g | 3% | |
| Sugars | 4.49g | 18% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 12.18g | 24% | |
| Vitamin C | 1.5mg | 2% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 191mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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