Tag: souffle

Watercress and cheese soufflé recipe – Italian cuisine reinvented by Gordon Ramsay

Of French origin, the soufflé it is a classic kitchen preparation that can be made with many ingredients for a different dish every time. In today’s recipe we propose it in a spring variant because we prepared it with watercress, a spontaneous aromatic herb that is found with the start of the summer.

For the recipe Watercress and cheese soufflé we made one watercress bechamel to which we have joined grain, gruyere grated and, finally, whipped egg whites which serve to “swell” the soufflé. We served the appetizer complete with floured and fried sage leaves.

Try the recipe and also discover: Spinach, gorgonzola and walnut soufflé, Smoked ham soufflé, Vegetable soufflé.

Vegetable Soufflé Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Its name comes from the French verb souffler, which means to blow: the souffléIn fact, it’s all about air. A perfect soufflé it swells during cooking and it feels soft and light; it is not the same as flan which is cooked, always in the oven, but in a bain-marie.

The secret to the success of the soufflé is the egg whites which must be whipped until stiff and then incorporated into the rest of the mixture. Soufflé can be made with many ingredients: in this case we show you a vegetable souffléperfect for to recycle vegetables left over from other preparations.

Also try the cheese soufflewhich can be a recipe for recycling leftover cheeses, and the Spinach, gorgonzola and walnut soufflé.

Lemon Iced Souffle Recipe – Italian Cuisine

Ingredients

150 g fresh cream
100 g white chocolate
50 g sugar
3 g gelatin in sheets
1 egg
1 lemon
milk

Duration: 1 h

Level: For experts

Doses: 4 people

Mounted the cream is not too firm and put it in the refrigerator.
Mounted the egg white until stiff with 40 g of sugar. Separately, whip the yolk with the remaining sugar.
Dissolve the jelly soaked and squeezed in 1 tablespoon of hot milk.
Mix all the compounds, mixing gently with a spatula, from top to bottom.
United the grated zest and the juice of 1/2 lemon. Pour the mixture into a round mold (ø 16-18 cm, h 4 cm) lined with acetate, on the bottom and edges, and level it with a spatula. Put in the freezer for at least 4 hours.
Turn out the soufflé and place it on a serving plate.
Temperate white chocolate: melt 70 g in a bain-marie bringing them to 40 ° C, then add the rest of the chocolate, reduced in large flakes, and mix until reaching 28-29 ° C. Spread the tempered chocolate on an acetate sheet to a thickness of 2-3 mm. Cut out a strip as long as the circumference of the cake and about 3 cm high. When the chocolate has partly congealed while remaining flexible, apply it by making the part with the chocolate adhere around the cake; then remove the acetate.
Serve decorating as desired with meringues and fresh fruit.