Rolled Basil Souffle with Roasted Red Pepper Coulis Recipe

Rolled Basil Souffle With Roasted Red Pepper Coulis Recipe

Ingredients

Serves 6

• 2 1/2 cups whole milk
• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 5 large eggs, separated
• 2 tbsps. basil pesto
• 1 cup chopped roasted red peppers
• 1/4 cup fresh tomato sauce
• 1 tbsp extra-virgin olive oil
• 1 tbsp minced shallots
• 1 1/2 cups sliced shitake mushrooms
• 6 thin slices prosciutto, coarsely chopped
• 5 oz. crumbled goat cheese
• 5 oz. cream cheese
• 2 tbsps. chopped fresh basil

Method

1. Preheat the oven to 350 degrees
2. Grease a jellyroll pan (15 1/2 x 10 1/2 x 1-inch), line with parchment and grease the parchment
3. Heat the milk in a small saucepan until it just comes to a boil
4. Melt the butter in a medium saucepan over low heat
5. Stir in the flour, salt and pepper and cook for 2 minutes until bubbling
6. Whisk in the hot milk and bring to a simmer for 2 minutes
7. Whisk in the egg yolks and cook 1 minute longer
8. Remove from the heat and allow the mixture to cool, stirring occasionally
9. Beat the eggs whites with a whisk (or use an electric mixer) in a medium bowl until they form stiff peaks
10. Carefully fold half the egg whites into the cooled milk mixture to lighten the mixture
11. Fold the remaining egg whites in until just combined
12. Stir in the pesto
13. Spread the mixture evenly in the prepared pan and bake for 15-20 minutes, until firm and just lightly browned
14. In the meantime, combine 1/2 cup roasted red peppers with the tomato sauce in a food processor or blender until smooth
15. Set the coulis aside
16. Heat the olive oil in a medium skillet over medium heat
17. Add the shallots and saute for 1 minute
18. Add the mushrooms and saute for 3-4 minutes, until just softened
19. Stir in the prosciutto and remove from the heat
20. Stir in the goat cheese, cream cheese and the remaining 1/2 cup roasted peppers
21. Lay a kitchen towel on a work surface and cover it with a piece of parchment
22. Remove the jellyroll pan from the oven and immediately invert it onto the parchment
23. Roll the towel and souffle up together, jellyroll-style, and allow the baked roll to cool slightly
24. Leave the oven on
25. Unroll the egg souffle and spread on the filling
26. Roll up the filled souffle without the towel or parchment and place it on the prepared baking sheet
27. Cover with aluminum foil
28. Bake for 8-10 minutes until the cheese has melted and the souffle roll is heated through
29. Reheat the coulis
30. Cut the souffle roll into 1 1/2-inch slices, sprinkle with basil and serve with the warm red pepper coulis

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