Friday, July 18, 2014

Rosie Makes A Soufflé And Hopefully Redeems Herself.

 I making Moreover Mornay today.
In the form of a soufflé.

If you recall,
I made Oeufs Mollet à la Florentine for breakfast recently.
Soft eggs on a bed of spinach with sautéed baby bellas
covered in a Mornay sauce.
A Mornay sauce is a Béchamel sauce with cheese added.
A Béchamel sauce is simply a white sauce,
one of the mother sauces of French cuisine,
used as a base for other sauces.
A Béchamel sauce is made with a roux of equal parts butter and flour,
then milk and or cream is whisked in gradually
and cooked until smooth and thickened.
I added Gruyère cheese at the end to turn Béchamel into Mornay.

After making my egg dish,
I had 2/3 cup of Mornay sauce left over.
For the soufflé, I need 1 1/3 cups of Mornay,
so I made an extra 2/3 cup of sauce.

Unsalted butter, for greasing the soufflé dish.
3 TB grated Parmesan
3 TB unsalted butter
3 TB flour
1/4 tsp kosher salt
2/3 cup skim milk
2/3 cup cream
1/4 cup grated Gruyère cheese
4 large egg yolks, room temperature
5 large egg whites, room temperature
1/2 tsp cream of tartar
6 ounces Cheddar cheese, grated

Heat oven to 375°.
 Butter a 1 1/2 quart soufflé dish.
Add the grated Parmesan to cover the sides of the dish.
The Parmesan gives the soufflé something to cling to as it rises.

In a small saucepan, melt the butter.
Whisk in the flour and cook for two minutes.
Gradually whisk in the milk and cream,
cooking until mixture thickens.
Bring mixture to a boil, then remove from heat.
Stir in Gruyère.

In a separate bowl, beat yolks until light colored.
Add a little of the hot Mornay sauce to the yolks to temper.
Then add the yolks, whisking, back to the Mornay.
Add cheddar and whisk until incorporated.

In a separate bowl,
beat the whites with cream of tartar until glossy and firm.

Stir in about a quarter of the whites to the yolk mixture to lighten.
Add in whites by thirds, folding very gently.

Pour the mixture into prepared soufflé dish.
Bake for about 40 minutes.

Serve immediately.
A soufflé waits for no one.
It starts deflating as soon as it comes out of the oven.

Ta daaaaa!
This is beautemous!

 It's like eating a cheese-flavored cloud.
It dissolves in your mouth.
Eggs, indeed, are incredible.

Have I redeemed myself from yesterday's Ricotta Gnocchi?
And notice I didn't even bother to link to it.

No comments: