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Rolled Souffle

Rolled Souffle
YIELDS
12 servings
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Ingredients

Rolled Souffle

2
Tbsp butter
¼
cup all-purpose flour
½
tsp salt
pinch pepper
1 ½
cup milk
½
cup grated Parmesan cheese
6
eggs, separated
¼
cup chopped fresh chives
1
tsp grated lemon rind

Filling

½
bunch asparagus (8 oz/250 g)
1
pkg (8 oz/250 g) light cream cheese, softened
3
Tbsp light sour cream
½
cup finely diced sweet yellow pepper
¼
cup chopped fresh chives
½
tsp grated lemon rind
1
tsp lemon juice
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Directions

Step 1

Grease 15- x 10-inch jelly roll pan; line bottom with parchment paper and set aside.

Step 2

In saucepan, melt butter over medium heat; stir in flour, salt and pepper. Whisk in milk, ½ cup at a time; cook, stirring, until thick enough to coat back of spoon, about 3 minutes.

Step 3

Stir in Parmesan cheese. Remove from heat. Whisk one-third of the sauce into egg yolks; whisk back into pan. Stir in chives and lemon rind. Set aside.

Step 4

In large bowl, beat egg whites until stiff but not dry peaks form; stir one-quarter into yolk mixture. Scrape yolk mixture over whites; fold in. Spread evenly in prepared pan. Bake in centre of 425°F oven until puffed, golden and firm to the touch, about 12 minutes.

Step 5

Place clean tea towel over soufflé. Top with baking sheet larger than pan. Invert and lift off pan; peel off paper. Starting at 1 short edge, loosely roll up soufflé and towel together. Let cool for 20 minutes.

Step 6

Snap woody ends off asparagus and discard. In large skillet, bring 1 inch water to boil; add asparagus. Cover and simmer over medium heat until tender-crisp, about 3 minutes. Drain. Chill in bowl of ice water; drain. Cut into 1-inch long pieces.

Step 7

In small bowl, beat cream cheese with sour cream until smooth; stir in yellow pepper, chives and lemon rind and juice.

Step 8

Unroll soufflé. Spread with cream cheese mixture; arrange asparagus in single layer over top. Using towel to lift, roll up soufflé tightly. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 1 day.)

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