Souffle recipes?

Answer 1

STRAWBERRY RICOTTA SOUFFLE

softened butter, for the soufflé dish
granulated sugar, for the soufflé dish
1 (15 or 16 oz.) container part skim ricotta cheese
1/3 cup granulated sugar
4 eggs, divided
3 tbsp. unseasoned dry bread crumbs
2 tbsp. flour
1/2 tsp. almond extract
1/4 cup toasted almonds, chopped
powdered sugar, for garnish

Generously butter an 8-inch souffle dish; coat with sugar, shaking out excess. Set aside. Heat oven to 375 degrees F.
In a mixer bowl, beat ricotta cheese, 1/3 cup sugar, 3 of the eggs and 1 egg yolk, the crumbs, flour and extract to blend thoroughly. With clean beaters, in a small bowl, beat the remaining egg white until stiff, but not dry, then gently fold into the cheese mixture. Pour into prepared dish.

Bake in the center of the oven 40 to 45 minutes until lightly browned and edges begin to pull away from the side of the dish. Cool on a rack about 3 minutes until soufflé begins to fall. Loosen edges with knife and invert onto serving plate with wide rim. Sprinkle with almonds and dust with powdered sugar. Serve warm with strawberries. Cut into wedges, if desired.

Makes 8 servings.

Answer 2

I would follow Alton Brown's method if I ever attempted a souffle.

Answer 3

This has a lot of recipes

http://www.recipezaar.com/recipes.php?q=souffle

Answer 4

Chocolate Peanut Soufflé

1 tablespoon butter
3 tablespoons finely chopped unsalted peanuts
1/2 cup chunky-style peanut butter
8 egg whites, at room temperature
1/2 cup sugar
2 tablespoons Cucina Viansa Raspberry Fudge Dolcetti, slightly melted (or another thick, rich chocolate sauce

Generously butter a 1 1/2-quart soufflé dish. Sprinkle the bottom and sides with chopped peanuts.

Preheat oven to 450ºF.

Place the peanut butter in a medium-size bowl and set aside. In the large bowl of an electric mixer, beat the egg whites on medium-high speed until frothy. Gradually drizzle in the sugar and beat on high speed until soft peaks form.

Stir about 1 cup of the beaten egg whites into the peanut butter, stirring until the mixture is smooth and even colored. Gently fold the peanut butter mixture into the remaining beaten egg whites (don’t overmix; there can still be pea-sized bits of egg whites remaining). Gently spoon into the prepared soufflé dish.

Drizzle the melted chocolate sauce over the soufflé mixture. Gently swirl a knife through the soufflé to create a chocolate ribbon effect. Be careful not to scrape peanuts from the sides of the dish.

Place soufflé in center of preheated oven and immediately reduce temperature to 375ºF. Bake for 20 to 25 minutes, until a knife inserted near the center of the soufflé comes out clean. Do not overbake. Serve soufflé immediately, as it will collapse rather quickly.

Serves 6 to 8.



Broccoli Soufflé

Ingredients:

2 to 2 1/2 cups frozen chopped broccoli, about 12 ounces
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
4 eggs, separated
1 teaspoon lemon juice
1/8 teaspoon nutmeg
4 egg whites
1/4 teaspoon cream of tartar

Preparation:

Cook the broccoli in salted water until tender.

In a large saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper until smooth and bubbly. Gradually add milk. Continue cooking, stirring constantly, until sauce is thickened.

In a medium bowl, beat egg yolks lightly. Pour about half of the hot sauce mixture into the beaten yolks, stirring briskly. Return egg yolk mixture to saucepan and blend well, stir in lemon juice, nutmeg and cooked drained broccoli.

In a mixing bowl, beat egg whites with cream of tartar until soft peaks form. Fold egg whites into sauce mixture. Pour into a 1 1/2-quart baking dish. Bake in a Bain Marie (see note) at 350 degrees for 45 to 50 minutes, until soufflé is puffed and golden brown.

Note: Bain Marie refers to a water bath which allows delicate dishes such as custards to cook gently, preventing curdling. Place the container of food in a larger, shallow pan. Add hot water to surround the dish of food to a height of about one inch. Proceed to cook.

Answer 5

try this site, i find it helpfull when i need a quick reference guide.

Answer 6

Mmmmmm, Souffle.

Basic Soufflé (w Variations - Cheese, Crab etc.)
Serving Size : 4

2 tbsp butter
2 tbsp all purpose flour
1/2 tsp salt
Pinch of ground pepper
3/4 cup milk
4 eggs
2 egg whites
1/4 tsp cream of tartar

Preheat oven to 375° F. In medium saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once.

Continue stirring until mixture boils and is smooth and thickened. Separate eggs. Beat yolks well and add 1/4 cup (50 mL) of warm sauce mixture to egg yolks. Then combine yolk mixture with remaining sauce, blending thoroughly. If desired, add finely chopped filling ingredients, stirring in the white sauce until blended (see variations). Set sauce aside to cool slightly.

In a large bowl, beat egg whites and cream of tartar until stiff but not dry. Fold some of the egg whites into the sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites. Carefully pour into a 4-cup soufflé dish or casserole. Bake for 20 to 25 minutes or until done. Serve immediately.

Variations
Cheese Soufflé: Stir 1 cup grated Swiss cheese and 2 tbsp chopped green onions into sauce mixture.

Crab Soufflé: Stir 1 can salad crab meat, drained, 1/2 tsp each dried thyme and curry powder, and 1/4 tsp garlic salt into sauce mixture.

Vegetable Soufflé: Stir 1 cup cooked shredded carrot, 1/2 cup grated Cheddar cheese and 1/4 tsp dried dillweed into sauce mixture.

To make a collar for Basic Soufflé if needed, cut a band of aluminum foil, double thickness, 4 inches wide and long enough to go around the dish, allowing for at least a 3-inch overlap. Wrap it around the outside of the dish and fasten with string. The collar should extend 2 to 3 inches above the rim of the container.
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Chocolate & Grand Marnier Soufflés
Serving Size : 10

8 oz. bittersweet chocolate
4 tablespoons unsalted butter
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 tablespoons Grand Marnier
1/3 cup sugar (plus extra for preparing ramekins)
6 large egg yolks
1 1/2 teaspoons grated orange zest
8 large egg whites
1/4 teaspoon cream of tartar
softened butter and granulated sugar for coating ramekins
Makes 10 (3/4 Cup) Soufflés

Preheat oven to 375°F. Butter 10 ramekins with softened butter. Coat inside of buttered ramekins with granulated sugar, pouring out excess sugar . Set aside.

Set a medium glass or stainless steel bowl over simmering water. Add chocolate to the bowl, stir occasionally until melted. Remove from heat and stir in Grand Marnier, vanilla and salt. Set aside.

In a small saucepan, make a simple syrup by 1/3 cup sugar, grated orange zest and 2 tablespoons water. Bring to a boil, then remove from heat.

Use an electric mixer to beat egg yolks. Slowly drizzle in syrup, while beating and continue to beat until thick and yellow -- about 2 minutes. Gently mix yolk mixture into chocolate mixture. Set aside. Clean beaters well to remove all traces of grease.

Beat egg whites in a clean metal or glass bowl with cream of tartar. Gradually beat in 1/4 cup sugar and beat until stiff, glossy peaks form. Stir 1/4 of the egg whites into the chocolate mixture to lighten it. Fold remaining egg whites in until mixture is just combined. Fill ramekins just about to the top.

Cover with plastic wrap and freeze or bake unfrozen soufflés for about 12-15 minutes, frozen soufflés for about 15-18 minutes. Serve immediately out of the oven with sweetened whipped cream.
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SWIRLED CHOCOLATE AND PEANUT BUTTER SOUFFLE
Serving Size : 6

Butter or margarine
Sugar
2 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 1/4 cups half-and-half, light cream, or milk
1/4 cup creamy peanut butter
4 egg yolks
6 egg whites
1/3 cup sugar

Preheat oven to 350°F. Grease the sides of a 2-quart soufflé dish with butter or margarine. For a collar on the soufflé dish, measure enough foil to wrap around the top of the soufflé dish and add 3 inches. Fold the foil in thirds lengthwise. Lightly grease one side with butter or margarine; sprinkle with sugar. Attach the foil, sugar side in, around the outside of the dish so that the foil extends about 2 inches above the dish. Tape ends of foil together.Sprinkle sides of dish with sugar. Set the dish aside.

Melt the chocolate; set aside. Meanwhile, melt 3 tablespoons butter or margarine in a medium saucepan. Stir in flour. Add half-and-half, light cream, or milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly.

Remove from heat. Stir half of the hot cream mixture into the chocolate; set aside. Stir peanut butter into the remaining hot cream mixture in the saucepan. With an electric mixer, beat 2 of the egg yolks in a medium mixing bowl just until combined. Gradually stir the peanut butter mixture into the beaten yolks; set aside.

Beat the remaining egg yolks in another bowl. Gradually stir the chocolate mixture into remaining egg yolks; set aside. Thoroughly wash beaters of the electric mixer. Beat egg whites in a large mixing bowl on medium to high speed until soft peaks form (tips curl).

Gradually add 1/3 cup sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight) and sugar is completely dissolved.

Gently fold half of the beaten egg white mixture into the peanut butter mixture. Transfer peanut butter mixture to the prepared soufflé dish. Gently fold the remaining egg white mixture into the chocolate mixture. Spoon chocolate mixture on top of peanut butter mixture in the soufflé dish.

Using a small narrow metal spatula, gently swirl the chocolate mixture into the peanut butter mixture. Bake in the preheated oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. Serve at once. 6 to 8 servings
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Individual Lemon Soufflés
Serving Size : 6

If lemon's not your forte, give another variety of citrus a try. Orange, grapefruit and tangerine all result in wonderful flavored soufflés.

2 Tbsp sugar
1/2 cup sugar
2 Tbsp cornstarch
1/3 cup fresh lemon juice
1/3 cup water
4 large egg white(s)
1/4 tsp cream of tartar

Preheat oven to 350°F. Coat six 1-cup soufflé dishes with cooking spray. Coat with 2 tablespoons sugar, tapping out excess so dishes are evenly coated.

In a small saucepan, stir together remaining sugar and cornstarch. Gradually whisk in lemon juice and water. Cook over medium heat, stirring constantly, until boiling, thick and translucent, about 5 minutes. Transfer to mixing bowl. Let cool to room temperature.

Beat egg whites and cream of tartar until stiff. Fold into lemon base. Divide among soufflé dishes and smooth tops.
Set in a roasting pan and add hot water to come halfway up sides of dishes. Bake 20 minutes. Serve immediately.