Twice-baked garlic soufflés

Name: Twice-baked garlic soufflés
Cuisine: French
Ingredients: seasoning, nutmeg, extra Parmesan, a few breadcrumbs; 284 ml double cream; seasoning, nutmeg, extra Parmesan, a few breadcrumbs; seasoning, nutmeg, extra Parmesan, a few breadcrumbs; leaves from a couple of sprigs of thyme; 3 tbsp plain flour; 85 g grated Cantal, Comté or Cheddar cheese; leaves from a couple of sprigs of thyme; 85 g grated Cantal, Comté or Cheddar cheese; 85 g grated Cantal, Comté or Cheddar cheese; 4 large eggs, separated; 50 g grated Parmesan; ½ tsp vinegar; 240 ml milk; 1 bunch of immature garlic or 1 head of fresh garlic, trimmed and chopped roughly, or 5 cloves dried garlic, papery skins removed, chopped; 1 bunch of immature garlic or 1 head of fresh garlic, trimmed and chopped roughly, or 5 cloves dried garlic, papery skins removed, chopped; 70 g butter; 1 bunch of immature garlic or 1 head of fresh garlic, trimmed and chopped roughly, or 5 cloves dried garlic, papery skins removed, chopped

Preparation info

Makes
6
individual soufflés

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

Raynaudes is not far from the garlic capital of the south-west, at Lautrec, south of Albi. Lautrec garlic is a special variety, protected by an appellation d’origine contrôlée, with pink skin. It keeps well and the cloves are a good even size.

Ingredients

For the Soufflés

70 g butter
1 bunch of immature garlic or 1

Europe
France
Lautrec
Starter
Mediterranean
Vegetarian

Method

Melt 10g of the butter and add the garlic, ¼ tsp salt, pepper to taste, 180ml water and the vinegar. Simmer covered for 10 minutes, then uncover and boil till the water has evaporated. Add the milk, bring to the boil, then liquidize. Measure 240ml garlic-milk mixture.

Heat the remaining butter and stir in the flour and thyme. Cook for a minute, then make a white sauce by gradually stirr