Tomato Soufflé
Appetizers • European
Description
Soufflé is a delicate substance, and even great chefs cannot always guarantee a perfect result. The soufflé may not rise, or after rising, it may unexpectedly collapse, so be prepared for possible mishaps. However, even if the shape doesn't turn out as expected, the flavor is sure to be delightful.
Ingredients
- Tomatoes 20 oz
- Shallot 1 head
- Garlic 2 cloves
- Butter 0 oz
- Sugar 1 tablespoon
- Cream 0 fl oz
- Egg white 4 pieces
- Wheat Flour 2 spoons
- Salt to taste
- Fresh basil leaves to taste
- Red Long Chili Peppers to taste
Step-by-Step Guide
Step 1
Finely chop the tomatoes, onion, and garlic. In a saucepan, lightly sauté the onion and garlic in butter. Once the onion becomes soft, add the tomatoes and simmer on low heat for ten to fifteen minutes, stirring occasionally. Season with salt and pepper, remove from heat, and strain the contents of the saucepan through a sieve. Return to the heat and thicken with flour—add it gradually while stirring thoroughly into the tomato mixture to ensure it thickens without forming lumps.
Step 2
Whip the egg whites with sugar, then fold in the cream and chilled tomato puree. Pour the mixture into molds and place them in an oven preheated to 355°F for fifteen to twenty minutes.
Step 3
Sprinkle the finished soufflé with chopped fresh basil.
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