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A little flavorful soufflé with garlic, rosemary and Parmesan cheese. This soufflé makes a nice and elegant starter. It also makes a wonderful side dish that goes especially well with lamb.
- 1 head garlic, peeled, not chopped
- 2 tbsp dried rosemary
- ¾ cup / 180ml white wine
- 3 eggs
- 2 oz / 60g Parmesan cheese, finely grated
- 1 tbsp flour
- 1 tbsp butter
- 1 cup / 250ml milk or half and half
- ¼ tsp cayenne pepper
- 1/8 tsp salt (to taste)
- Butter to grease the ramekins
- Set heavy saucepan over medium-high heat. Add olive oil, garlic cloves and dried rosemary. Cook for a few minutes until the garlic just starts to brown.
- Add white wine. Cover, reduce heat and simmer until the garlic is soft and all the liquid has evaporated, at least 30 minutes. Add water if the liquid evaporates too fast.
- While the garlic is cooking, prepare a Béchamel sauce: Set a heavy pan over medium-high heat. Melt butter and add flour. Cook for a few minutes, stir frequently, do not brown. Slowly whisk in the milk or half and half, reduce heat and cook for ca. 20 minutes. Stir frequently to prevent scorching. Set aside and let cool.
- Puree the garlic by pushing through a strainer.
- Preheat oven to 400°F / 200°C. Lightly grease 6 ramekins with butter.
- Combine Béchamel sauce, egg yolks, garlic paste , Parmesan cheese and cayenne pepper. Stir well. Adjust seasoning with salt.
- Beat egg whites to stiff peaks. Carefully stir into the Béchamel mixture, avoid deflating the egg foam.
- Distribute to the ramekins. Bake immediately until the tops are golden brown, ca. 15-20 minutes.
- Serve immediately.
Yields 6 starter-size servings
Preparation time ca. 1½ hours
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