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Roasted Garlic Souffle

Roasted Garlic Soufflé The base for this soufflé, known to chefs as a béchamel, can be prepared up to 4 days ahead of time. The milk for the béchamel is infused with the flavors of raw garlic, fresh thyme, and black peppercorns for a robust flavor. Serve this soufflé for a light supper, paired with crusty bread, some salad, and a glass of wine. MAKES 4 SERVINGS Butter, to prepare the baking dish 2-1/2 cups whole milk 3 garlic cloves, peeled and crushed 3 sprigs fresh thyme 1 tsp black peppercorns 6 tbsp unsalted butter, plus more as needed for coating soufflé dish 5 tbsp all-purpose flour 4 large egg yolks 3 heads garlic, roasted and pureed 1-1/2 cups grated Parmesan, plus 4 tsp for sprinkling soufflé dish 1 cup (5 oz) crumbled goat cheese 1 teaspoon fresh thyme leaves Few grains freshly grated nutmeg 8 egg whites 1.   Preheat the oven to 400°F and arrange a rack in the middle of the oven. Brush a 2-quart soufflé dish with butter and coat it with about four teaspoons of Parmesan. Set the dish aside. 2.   Combine the milk, garlic cloves, thyme sprigs, and peppercorns in a saucepan and bring the mixture to a simmer over medium heat. Immediately remove the pan from the heat and let the milk steep for at least 20 minutes. 3.   Heat the butter in a saucepan over medium heat until it has melted. Stir in the flour to make a smooth paste, and then cook it, stirring constantly, until it turns golden and has a light, nutty aroma, about 4 minutes. Strain the milk into the butter-flour mixture gradually and whisk to remove any lumps. Bring the mixture back to a simmer over medium-low heat and simmer, stirring frequently, until it is thickened and very smooth, about 10 minutes. 4.   Pour the sauce into a bowl and whisk in the egg yolks one at a time. Add the roasted garlic puree, Parmesan, goat cheese, thyme leaves, and nutmeg, and fold the ingredients together until they are evenly blended. 5.   Whip the egg whites with an electric mixer or by hand to medium peaks. Fold the egg whites into the cheese mixture in three separate additions. Spoon the soufflé batter into the prepared dish. Bake it until the soufflé is puffed and golden brown on the top and sides, 20 to 25 minutes. 6.   Serve the soufflé at once by scooping out portions onto heated plates.

Cherry, Robin. Garlic, an Edible Biography (pp. 225-226). Shambhala. Kindle Edition.

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