CHEESE SOUFFLE
Provided by Alton Brown
Time 1h
Yield 5 servings
Number Of Ingredients 12
Steps:
- Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
- Preheat oven to 375 degrees F.
- In a small saucepan, heat the butter. Allow all of the water to cook out.
- In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
- Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
- In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
- In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
- Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.
STRAWBERRY SOUFFLE
A great tasting and fairly easy souffle that has it's roots in France, but served up in the South! Adapted from BH&G magazine.
Provided by Sharon123
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Let egg whites stand at room temperature for 30 minutes. Using butter or margarine, grease six 1-cup souffle dishes or 10-ounce custard cups. Sprinkle with sugar, shaking out any excess sugar. Place dishes on a shallow baking pan or cookie sheet. Set aside.
- Meanwhile, in a medium bowl combine strawberries and the 1/4 to 1/3 cup sugar. Let stand 15 minutes until strawberries become juicy. In a blender container or food processor bowl combine strawberry mixture and cornstarch. Blend or process until smooth. Set aside.
- Preheat the oven to 350*F. In a large mixing bowl beat egg whites to soft peaks. Gradually add the 1/2 cup sugar beating for 2-3 minutes or until stiff glossy peaks form.
- With a rubber spatula, push beaten egg whites to the side of the bowl. Pour strawberry mixture into bottom of the bowl. Carefully stir a little of the beaten egg whites into the strawberry mixture. Then fold the two mixtures together (there will be a few pink streaks remaining). Divide mixture evenly among prepared dishes.
- Bake for 15-18 minutes or until a knife inserted in center comes out clean. Serve immediately with strawberry or chocolate syrup. Makes 6 individual souffles. Enjoy!
Nutrition Facts : Calories 133.2, Fat 0.2, Sodium 46.5, Carbohydrate 30.5, Fiber 1, Sugar 27.5, Protein 3.3
STRAWBERRY SOUFFLé
This very light soufflé recipe, adapted from Julia Child, uses a base of syrupy fruit to flavor the egg whites, without the addition of fats or starches. And a combination of raspberries and strawberries makes it marvelously pink. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories brunch, dinner, custards and puddings, dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 425 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. To get the best rise, make sure there is sugar covering all of the butter on the sides of the dish.
- In a medium bowl, toss berries with 1/3 cup sugar and vinegar. Let stand for at least 30 minutes.
- Drain berries in a sieve set over a bowl, reserving juices. If less than 1/4 cup, add water to total 1/4 cup liquid.
- In a small saucepan, combine 2/3 cup sugar with berry juices. Bring to a boil over high heat, swirling occasionally, until sugar is completely dissolved. Cover pan and continue to boil until sugar reaches 235 degrees on a candy thermometer (soft ball stage), about 1 minute.
- Fold drained berries into hot syrup and bring mixture back to a boil, about 1 minute. Drain berries again, again reserving juices. Return juices to the saucepan and boil until thickened, adding any accumulated juices in the bowl of berries as you go, about 3 minutes. Remove from heat, fold in berries and lemon zest, and set aside to thicken and cool slightly.
- In the bowl of an electric mixer, beat egg whites until foamy. Add salt and cream of tartar and gradually increase speed to high. Add remaining 2 tablespoons sugar, a tablespoon at a time, and continue beating until egg whites hold stiff, glossy peaks. Immediately add berry mixture to one side of the bowl and quickly but delicately fold together. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a 1/4-inch space between the dish and the soufflé mixture.
- Transfer dish to baking sheet in the oven. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 10 to 12 minutes. Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 47 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 87 milligrams, Sugar 42 grams, TransFat 0 grams
CHILLED STRAWBERRY SOUFFLE
Chef Anne Willan likes to garnish these souffles with sliced fresh strawberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place a medium bowl in the freezer to chill. Cut 4 strips of parchment paper about 1 inch longer than the circumference and at least 1 1/2 inches taller than a 6-ounce ramekin. Wrap a parchment-paper strip around each of 4 ramekins to form a collar, and secure with tape.
- Reserve 4 small strawberries for garnishing. Hull the remaining strawberries. Puree 3 cups strawberries and 1 to 1 1/2 tablespoons sugar in a food processor fitted with the metal blade. Transfer to a bowl or small pitcher, cover, and chill to serve with the souffles. Slice the remaining strawberries, combine with 1 to 1 1/2 tablespoons sugar, and divide them among the souffle dishes.
- Place 1/4 cup wine in a small saucepan. Sprinkle with gelatin. Let stand until gelatin begins to soften, about 5 minutes. Meanwhile, remove bowl from freezer, and pour cream into bowl; whip cream until soft peaks form. Transfer to the refrigerator to chill.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 3/4 cup sugar and the orange zest on high speed until light and very thick, at least 5 minutes.
- Prepare an ice-water bath; set aside. In a heavy-bottomed medium saucepan, bring the remaining 1 3/4 cups wine just to a boil. With the mixer on low speed, slowly stir the hot wine into the egg-yolk mixture. Return this mixture to the pan, and cook over low heat, stirring constantly with a wooden spoon, until it thickens and lightly coats the back of a wooden spoon, 3 to 4 minutes. Be sure not to let it boil; if it does it will curdle. Remove the custard from the heat, and immediately set the pan into the ice-water bath.
- Melt gelatin over very low heat, and stir it into the warm custard. Continue stirring until it starts to set. Remove it from the ice-water bath and fold in the whipped cream. Pour the mixture into the prepared souffle dishes, covering the strawberries. You will have to work quickly, as the mixture sets quickly once it is cold. It should fill to an inch or more above the rim of the dishes. Chill until firmly set, at least 2 and up to 12 hours (if kept longer, the souffles tend to stiffen).
- To serve, loosen and remove the parchment-paper collars from the souffles. Thinly slice each reserved strawberry to form a fan, leaving the slices joined at the hull. Press the strawberries flat with your thumb to fan the slices, and set one on top of each souffle. If the souffles have been chilled for more than a few hours, let them warm and soften at room temperature for a few minutes. Serve with the chilled strawberry sauce.
STRAWBERRIES AND CREAM SOUFFLé RECIPE BY TASTY
Here's what you need: milk, heavy cream, sugar, vanilla bean, large egg yolks, salt, strawberry, sugar, lemon juice, butter, large egg whites, cream of tartar, salt
Provided by Alix Traeger
Categories Desserts
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚F (200˚C)
- Prepare an ice bath and place a strainer over a medium bowl. Set nearby.
- Make the crème anglaise: In a small saucepan, heat the milk, heavy cream, ¼ cup (50 g) of sugar, and the vanilla bean pod over medium heat for 2-3 minutes, until it begins to steam. Remove the pan from the heat.
- In a medium bowl, combine the egg yolks, remaining ¼ cup (50 g) of sugar, and the salt and whisk together. Continue whisking and ladle in the milk mixture. Once combined, return the saucepan to medium heat, begin to whisk the milk mixture, and slowly pour in the egg mixture.
- Cook the custard, continuously whisking to ensure the egg yolks don't cook on the bottom, for about 5 minutes, until it coats the the back of a spoon.
- Set the bowl with the strainer in the ice bath and strain the creme into the bowl. Whisk until cooled, about 5 minutes. Cover and refrigerate until ready to serve.
- Add the strawberries, 2 tablespoons of sugar, and the lemon juice to a small saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries are softened but still vibrant red. Remove the pan from the heat.
- Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the berries through, making a strawberry puree. Discard the pulp and set the puree in the refrigerator to cool.
- Set 6 ramekins on a baking sheet and coat the insides with the softened butter. Sprinkle 2 tablespoons of sugar among the ramekins and shake each to coat the bottom and sides with sugar.
- Add the egg whites, cream of tartar, and salt to a large bowl. Using an electric hand mixer, beat the whites on medium-high speed until foamy. Add the remaining ⅓ cup (65 g) of sugar in small increments, continuing to beat until the whites are stiff and glossy.
- Using a spatula, carefully fold in the strawberry puree.
- Fill each ramekin with the strawberry-egg white mixture and level off the tops with a butter knife. Run a clean thumb around the inside edge of each ramekin to allow the soufflés to rise properly.
- Bake the soufflés for 10-12 minutes, until the tops are light brown. Avoid opening the oven prematurely, so the soufflés don't fall.
- Serve the soufflés immediately with the crème anglaise poured over the top.
- Enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 25 grams, Fat 28 grams, Fiber 0 grams, Protein 13 grams, Sugar 24 grams
STRAWBERRY SOUFFLE
Provided by Marian Burros
Categories dessert, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Wash strawberries and trim. Slice.
- Combine berries with 5 tablespoons of the sugar, and cook over medium heat until berries are soft, 8 to 10 minutes.
- Puree mixture in food processor, and measure out 2 cups.
- Beat egg whites until they are foamy. Add cream of tartar and slowly beat in the remaining 3 tablespoons of sugar until whites are stiff and shiny.
- Mix the 2 cups of berries with a little of the egg whites and the orange liqueur, and then fold the remaining whites into the berries. Spoon into a 3-quart souffle dish, and bake in the lower third of the oven for 30 to 35 minutes. Do not peek until 30 minutes are up or the souffle might fall. Serve immediately.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 60 milligrams, Sugar 25 grams
ALTON BROWN'S TO DIE FOR TRUFFLES
this is the truffle recipe on food network courtesy of Alton Brown. they are delicious and very easy. these truffles are a great present too but make sure you prepare them in a cool environment or the chocolate will melt into a big mess.
Provided by Lilasianchef
Categories Candy
Time 1h15m
Yield 40 Truffles, 30-40 serving(s)
Number Of Ingredients 7
Steps:
- combine cream and corn syrup into a medium sized pot and bring to a simmer.
- while cream and syrup mixture cooks, add chocolate and butter to microwave for 30 seconds on high
- take out and stir.
- repeat # 2.
- take cream concoction and pour over chocolate (this is also where you will add cognac) wait ten minutes before you stir together.
- after stirring all ingredients, pour into a flat baking pan and let cool in fridge for 1 hour.
- take out the mixture and scoop to form balls of chocolate.
- dip chocolate into melted chocolate desired and then coat with various coating.
- let shells air dry for about 4 minutes.
- serve immediately or.
- store in air tight container in fridge.
CHEESE SOUFFLé IN 4 EASY STEPS
Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 45m
Number Of Ingredients 7
Steps:
- Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
- Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
- Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
- Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
- EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.
Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 milligram of sodium
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- Let egg whites stand at room temperature for 30 minutes. Using margarine or butter, grease six 1-cup souffle dishes or 10-ounce custard cups. Sprinkle with sugar, shaking out any excess sugar. Place dishes on a shallow baking pan or cookie sheet. Set aside.
- Meanwhile, in a medium bowl combine strawberries and the 1/4 to 1/3 cup sugar. Let stand 15 minutes until strawberries become juicy. In a blender container or food processor bowl combine strawberry mixture and cornstarch. Blend or process until smooth. Set aside.
- Preheat oven to 350 degree F. In a large mixing bowl beat egg whites to soft peaks. Gradually add the 1/2 cup sugar beating for 2 to 3 minutes or until stiff glossy peaks form.
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