15 ml butter 1 tbsp 150 ml parmesan cheese, grated 2/3 cup 750 ml broccoli florets 3 cup 375 ml milk 1 1/2 cup 50 ml butter 1/4 cup 250 ml scallions, minced 1 cup 1 garlic clove, crushed 1 Read More …
Broccoli Parmesan Souffle
Category: Souffle
Pistachio Tarte Soufflé, Roasted Sweet Cherries, Pistachio Sablé, and Belgian Kriek Sorbet
Pastry Chef Anthony Chavez 2941 2941 Fairview Park Drive Falls Church, VA 22042 Yield: 6 Servings Belgian Kriek Sorbet: 35 grams water 22 grams Sugar 22 grams glucose powder 0.7 grams sorbet stabilizer 69 grams Belgian Kriek beer Pistachio Sablé: Read More …
Frozen Tangerine Souffle
by Pastry Chef John McKee of Masa’s Restaurant – San Francisco, CA Yield: 12 to 15 Servings (when prepared with 3-inch ramekins) Tangerine Soufflé: 2 1/2 cups cream 1/2 cup water 1 cup sugar 1/4 cup corn syrup 8 egg Read More …
Ham and Cheddar Cheese Souffles
1-1/2 cups milk 1/2 cup flour 4 tablespoons butter, room temperature 3/4 cup aged white cheddar cheese, grated 8 tablespoons country ham, finely chopped 4 egg yokes 3 egg whites salt white pepper Preheat Oven to 350 degrees. Using 1 Read More …
Tyrone Pike Bed and Breakfast Oatmeal Souffle
Tyrone Pike Bed & Breakfast Versailles, Kentucky 4 Servings 1 cup milk 2 tablespoons butter 3/4 cup quick-cooking oatmeal 1/3 cup cream cheese(low fat) 1/4 tsp.salt 1/2 cup brown sugar 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 3 eggs, separated 1/2 Read More …
Iced Lemon Souffle
1-6 oz, pkg. lemon Jello or 2-3 0z. pkg. 2 cups boiling water juice and rind of 1 lemon 1 can lemon-lime soda 1 pint heavy cream fresh strawberries or raspberries Stir together Jello mix and boil. water. Add juice Read More …
Yam Souffle
6 cups cooked mashed sweet potatoes (2-1/2 to 3 pounds potatoes) 2 eggs 1/4 cup brown sugar 1/4 cup melted butter 1 teaspoon salt 1 teaspoon cinnamon 1 cup pecan halves 1/2 cup brown sugar 1/4 cup melted butter Beat Read More …
Individual Raspberry Souffles
Chef Jacques Torres (makes six 4-inch souffles) For the souffle base about 2 cups fresh raspberries 1/2 cup + 2 Tbls. granulated sugar 2 Tbls. Sure-Jell For the Italian Meringue 1/4 cup water 1/2 cup + 2 Tbls. granulated sugar Read More …
Lemon Souffle
Yield: 4 servings 3 lemons; grated zest 6 tablespoons lemon juice 100 g caster sugar 4 eggs; separated 1 tablespoon gelatine 300 ml double cream angelica leaves; to decorate Prepare a 900 ml souffle dish with a paper collar. In Read More …
Low Fat Cauliflower Souffle
Makes 8 servings 1 cauliflower, medium, cut in florets 2 tablespoons low-fat margarine 2 tablespoons flour, all purpose 1 cup skim milk salt and pepper ground nutmeg 1 cup liquid egg substitute 1 cup grated low fat cheddar cheese Cook Read More …
Low Fat Cocoa Souffle
3 tablespoons unsweetened cocoa 1/2 cup sugar 1 tablespoon cornstarch 1/2 tablespoon instant coffee granules 1/2 cup skim milk 2 egg whites 1/4 tablespoon cream of tartar 1 teaspoon vanilla Heat oven to 350 . Coat four 6-ounce souffle dishes Read More …
Low Fat Cold Raspberry Apple Souffle
2 envelopes unflavored gelatin 1 cup chunky apple sauce (unsweetened) 1/4 cup sugar 10-oz. pkg. frozen raspberries, thawed 3 tablespoons lemon juice 3 egg whites 1 cup lite whipping cream lite whipped cream Fresh raspberries In small saucepan, sprinkle gelatin Read More …
Low Fat Luscious Cold Chocolate Souffles
Serving Size : 6 1 envelope unflavored gelatin(envelope) 1/4 cup cold water 2 tablespoons reduced-calorie tub margarine 1-1/2 cups cold nonfat milk, divided 1/2 cup sugar 1/3 cup Hershey’s cocoa, or Dutch processed cocoa 2-1/2 teaspoons vanilla extract, divided 1 Read More …
New Mexico Souffle
Serves 8 8 eggs 1/2 cup flour 1 teaspoon baking powder 3 teaspoon dry mustard 2 cups cottage cheese 2 cups shredded Jack cheese 2 cups shredded cheddar cheese 2 cups frozen petite white corn 3 – 6 chopped, peeled Read More …
O’Malleys on the Green Frozen Raspberry and Macaroon Souffle
Source: Michael A. Even of O’Malley’s on the Green, Anchorage, Alaska Serving size: 12 1 pound white chocolate 8 ounces butter 8 ounces egg yolks 10 ounces confectioners’ sugar 4 ounces raspberry liqueur 12 ounces egg whites 2 pounds cream, Read More …
Pear Souffle with Raspberry Coulis
2 teaspoon (10 ml) softened butter or margarine 1/3 cup (80 ml) plus 3 tablespoon (45 ml) sugar 2 cans (15 oz., 425 g each) pear halves in heavy syrup, drained 1 tablespoon (15 ml) lemon juice 2 teaspoon (10 Read More …
Petite Lemon Souffles with Lemon Curd
Serving Size : 8 1/4 cup flour 1-1/4 cups sugar 1/4 teaspoon salt 3 large eggs, separated 1 cup half and half grated rind of 1 lemon 1/3 cup lemon juice, freshly squeezed Preheat oven to 375 degrees F F. Read More …
Piccadilly Cafeteria’s Carrot Souffle
1-1/2 lbs. peeled carrots (about 9 medium) 1-1/2 cups sugar 1-1/2 teaspoons baking powder 1-1/2 teaspoons vanilla 1/3 cup high-gluten or bread flour 4 eggs 1/2 cup melted butter or margarine 1 tablespoon confectioners’ sugar You can substitute all-purpose flour; Read More …
Salzburger Nockerl (the classic Austrian dessert souffle)
Serves 8 8 teaspoons currant or other jelly 8 tablespoons whipping cream 4 tablespoons (half a stick) unsalted butter, cut into 8 pieces 18 large egg whites 1 cup sugar 1 teaspoon vanilla Juice of one large lemon 8 egg Read More …