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Turkey soufflé

Preparation: 20 min / Portions: 6 / Level: Advanced

Ingredients

  • 45 ml (3 tbsp.) Unsalted butter
  • 20 ml (4 tsp.) Breadcrumbs
  • 60 ml (¼ cup) all-purpose flour
  • 15 ml (1 tbsp.) Dijon mustard
  • 30 ml 180 ml (¾ cup) plus (2 tbsp.) Skim milk
  • 5 ml (1 tsp.) Salt
  • 2 ml (½ tsp.) Freshly ground pepper
  • 1 ml (¼ tsp.) freshly grated nutmeg
  • 4-5 fresh asparagus, cut into thin slices
  • 125 ml (½ cup) finely chopped cooked turkey
  • 6 large eggs yolks
  • 12 oz (340 g) grated asiago
  • 15 ml (1 tbsp.) Chopped fresh chives
  • 12 white large eggs

Preparation

  1. Preheat oven to 220°C (425°F). Place rack in center of the oven.
  2. Generously butter the bottom and sides of four medium-sized ovenproof ramekins (or a large soufflé dish) with 20-25 ml (1 ½ tbsp.) Butter.
  3. Cover the bottom and sides of the ramekins with bread crumbs.
  4. Melt 20-25 ml (1 ½ tbsp.), remaining butter in a large saucepan over low heat. Whisk in the flour and mustard and cook for 3-5 minutes, whisking constantly.
  5. Gradually add milk, whisking constantly, and cook 3-4 minutes until the sauce becomes thick and creamy.
  6. Remove from heat and season with salt, pepper and nutmeg. Add the sliced ​​asparagus and turkey.
  7. Pour the mixture into a bowl.
  8. Whisk in the egg yolks one at a time until the mixture is smooth.
  9. Add grated asiago and chives, mixing well.
  10. Beat 12 egg whites until stiff in another bowl with a handheld mixer or stand.
  11. Stir quickly about a quarter of the egg whites to the mixture bowl, then gently incorporate the remaining whites.
  12. Fill the ramekins and bake for 17 minutes. Serve the soufflé before falling back.