Emerils Fallen Souffle Recipes

EMERIL'S FALLEN SOUFFLE

Steps:

• Preheat the oven to 375 degrees F. Lightly butter 6 (3/4 cup/6-ounce) ramekins with 4 teaspoons of the butter. (I used one large round casserole dish for half the recipe and made one large one just fine).
• Combine the breadcrumbs and Parmesan cheese and use to dust the bottoms and sides of each ramekin.
• Set inside a roasting pan large enough to hold the cups without touching.
• In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the shallots and cook until soft and fragrant, about 1 minute.
• Add the flour and cook, stirring constantly with a wooden spoon, until it thickens slightly and forms a light roux, 2 to 3 minutes.
• Add the milk, and bring to a boil. Simmer, whisking, until thick, 2 to 3 minutes.
• Remove from the heat. Add the egg yolks 1 at a time, whisking after each addition. Add the cheese, tarragon, salt, and pepper, and stir to incorporate.
• In a large bowl, beat the egg whites and cream of tartar until stiff peaks just form. Stir 1/4 of the egg whites into the egg yolk mixture.
• Gently fold the remaining egg whites into the yolks in 3 additions.
• Divide among the prepared custard cups and fill the roasting pan with warm water to come half way up the sides of the ramekins.
• Bake without opening the oven door until slightly puffed and golden brown, about 20 minutes.
• Remove from the oven and transfer to a wire rack. Let rest uncovered for 30 minutes. Run a thin, sharp knife around the edges of the ramekins to release the souffles. (Note: souffles can be covered at this point in plastic wrap and refrigerated overnight.).
• Increase the oven temperature to 425°F Bake the souffles until puffed and heated through, 5 to 7 minutes. Remove from the oven.
• If you are serving this on wilted spinach, it gets tricky. Have all the ingredients ready before returning the souffles to the oven. When the souffles have been in for 5 minutes, put the spinach in the pan. At that point, get everyone to the table and hurry.

FALLEN CHOCOLATE SOUFFLE MINI CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
• Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
• Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.
• Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.

WARM CHOCOLATE SOUFFLES WITH PISTACHIO ICE CREAM

Steps:

• Preheat oven to 400°F. Butter eight 3/4-cup soufflé dishes or custard cups. Melt chocolate and butter in heavy medium saucepan over medium-low heat until smooth. Transfer to large bowl; cool.
• Using electric mixer, beat egg whites to soft peaks. Gradually add sugar; beat until stiff but not dry.
• Whisk yolks, flour and vanilla into melted chocolate mixture. Fold in 1/3 of egg whites to lighten. Fold in remaining whites. Divide soufflé mixture evenly among soufflé dishes. Transfer to baking sheet. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)
• Bake soufflés until edges are set but tester inserted into center comes out with wet batter attached, about 15 minutes if baked immediately or 20 minutes if refrigerated overnight. Serve immediately with Pistachio Ice Cream.

GRAND MARNIER FROZEN SOUFFLES

Steps:

• In top of a double boiler or a metal bowl over simmering water whisk egg yolks and sugar until blended. Stir in liqueur, water, orange juice and zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, about 10 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring custard occasionally. Cool to room temperature. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Gently fold into cooled custard mixture., Transfer to eight 4-oz. ramekins; smooth tops. Freeze until firm, at least 4 hours or overnight. Garnish with additional orange zest.