Sunday, May 10, 2009


yields eight servings

1 1/4 cup milk
1/4 cup butter
5 teaspoons flour
6 egg yolks
pinch of salt
pinch of pepper
pinch of cayenne pepper

Cheese Mixture:
3 ounces Edam cheese
2 ounces butter
3 ounces cream cheese
8 egg whites, whipped
pinch of salt
1/4 pounds small brunoise of bacon

Bring the milk to a boil. In a different pan over a medium heat melt the butter, add the flour and cook without browning until the mixture begins to bubble. Gradually add hot milk whishing constantly. Cook until texture becomes smooth and thick and begins to boil. Let boil for 3 to5 minutes whisking constantly. Remove from heat, place in a bowl. Mix yolks, salt, pepper and cayenne to the mixture.

Preheat oven to 350F.

Prepare souffle ramekin by buttering the edges with softened butter. Sprinkle the finely grated parmesan evenly around the ramekin. Prepare bain marie (water bath) for souffle and heat in oven.

In a bowl melt the cream cheese, butter and edam cheese. Add Bechamel to cheese mixture. With a spatula fold the soft peaked whipped egg whites to mixture.

Dice the Nueske Bacon into small pieces, saute in pan until crisp. Drain excess fast and place on a paper towel.

Fill the prepared ramekin with mixture to the top. Clean the edges of the ramekin of any extra mixture. To bake souffle place the ramekins in the bain marie for 15 minutes until it puffs 1 inch above the ramekin. Take souffle out of the oven to cool. Place a tsp of crispy bacon in the center of the souffle.

Place Ramekin on plate with a quenelle of onion sorbet.

bacon recipe courtesy of: Roland Passot, Food Network

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