Ingredients
Butter and flour to coat soufflé dishes5 egg whites
1 tsp. cornstarch
1 oz. butter
2 Tbsp. + 1 tsp. all-purpose flour
1 c. small cauliflower flourettes - blanched
1 c. dried black currants
1 tsp. minced garlic
1 c. scalded milk
1 c. cauliflower - blanched and pureed
1 c. caramelized onions- pureed
2 oz. dry white wine
1/2 c. grated Grafton Cheddar
1 tsp. minced fresh sage leaves
1 tsp. fresh thyme leaves
Finely grated zest of 1/2 lemon
1 Tbsp. chopped parsley
1/4 tsp. ground black pepper
4 tsp. salt + 1 pinch for egg whites
Pinch ground nutmeg
Pinch ground allspice
Pinch ground cloves
4 egg yolks
Description
This Soufflé Can Be Prepared As Individual Servings (as In The Following Recipe) Or In One Large Dish For An Even More Dramatic Presentation, Recipes From GourmetSleuth
Gourmet Sleuth
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