The task of making a soufflé has often been seen as daunting and laborious. The construction is usually scientific, with many "rules" and many fear the beating of the egg whites; but once mastered, "A well-made soufflé is the triumph of egg cooking." -Joy of Cooking Cook Book. Kim Kissling, a renowned food stylist in San Francisco, has shown us that soufflés can be a fun and whimsical meal. Impress your friends and family with this recipe, and show them that Soufflés are easy and delicious.
1 ¼ cups milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
Salt and ground pepper to taste
In a small saucepan simmer milk on very low heat. Meanwhile, melt the butter in a medium, heavy saucepan over low heat. Once melted, stir in flour and cook, stirring occasionally 2-3 minutes. Remove from heat and let cool slightly. Slowly whisk in warm milk and return saucepan to the heat. Bring sauce slowly to a simmer, whisking to prevent lumps, and cook, stirring often and skimming any skin that forms on the surface, over low heat, without boiling. Simmer until it reaches a consistency of thick cream soup, 8-10 minutes. Season with salt and ground pepper to taste.
¼-½ cup parmesan cheese
1 ½ cups Soufflé Base
¾ teaspoon salt
Pinch of nutmeg
Pinch of ground white pepper
6 large egg yolks
¾ cup grated parmesan
1 ½ cups cooked spinach, squeezed dry and finely chopped
7 Large egg whites
Preheat oven to 375°F. Generously butter an 8-cup soufflé dish or six 8-ounce ramekins and dust the sides with parmesan cheese. Shake out the excess.
Combine in a bowl or large saucepan, Soufflé Base (at room temperature, or slightly warmed), salt, nutmeg, and ground pepper. Beat ½ cup of the mixture into egg yolks and grated parmesan. Combine with the rest of the sauce, beating vigorously to blend. Add spinach to mixture until blended.
Beat egg whites in a bowl until stiff, but not dry. Stir in ¼ of the egg whites into the soufflé base to lighten it, then fold the rest in. Pour into the prepared soufflé dish or ramekins. Bake until the soufflé is risen and golden brown on top, 40-45 minutes (20-25 minutes for individual soufflés). Remove from oven and serve immediately.
Recipe Courtesy of Joy of Cooking Cook Book & Kim Kissling