← All recipes

🍰 Crispy Parmesan Soufflé with Morel Sauce

694 kcal · 30 min · 4 servings

Ingredients

• 200 ml milk
• 100 g soft butter
• 50 g flour
• 5 egg whites
• 4 egg yolks
• 100 g freshly grated parmesan
• butter (for the ramekins)
• flour (for the ramekins)
• salt
• 1 shallot
• 100 g fresh morels
• 2 tbsp red wine
• 1 tbsp balsamic vinegar
• 200 ml whipping cream
• pepper from the mill
• 2 chicory
• powdered sugar (for dusting)
• chives (for garnishing)

Instructions

1. 1. Bring the milk to a boil in a pot.
2. 2. Knead half of the butter with the flour into a smooth dough.
3. 3. Stir the flour-butter lump into the boiling milk with a whisk.
4. 4. Let the mixture cook down for about 2 minutes while stirring constantly.
5. 5. Stir the first egg white into the mixture.
6. 6. Add the egg yolks and stir them in.
7. 7. Remove the pot from the heat.
8. 8. Stir in the Parmesan.
9. 9. Press the mixture through a fine sieve.
10. 10. Butter four soufflé molds (each with a capacity of 150 ml).
11. 11. Dust the molds with flour.
12. 12. Fill a pot with about two finger-widths of boiling water.
13. 13. Whip the remaining egg white stiff with a pinch of salt.
14. 14. Fold the whipped egg white into the Parmesan mixture.
15. 15. Fill the mixture into the prepared molds.
16. 16. Place the molds in the pot with the hot water.
17. 17. Preheat the oven to 220 degrees (Gas: Level 4-5, no fan).
18. 18. Bake the soufflés in the preheated oven for 15 to 20 minutes.
19. 19. Heat 20 grams of butter in a pan.
20. 20. Peel the shallot and dice it.
21. 21. Sauté the shallot in the butter.
22. 22. Add the morels and sauté them for 5 minutes until soft.
23. 23. Add red wine and vinegar.
24. 24. Toss the morels briefly in the liquid.
25. 25. Strain the stock and set it aside for serving.
26. 26. Pour the cream over the morels.
27. 27. Cook the sauce until creamy.
28. 28. Season the sauce with salt and pepper.
29. 29. Clean the chicory and halve it.
30. 30. Separate the leaves from the chicory.
31. 31. Heat the remaining butter.
32. 32. Place the chicory leaves in the hot butter.
33. 33. Dust with some powdered sugar.
34. 34. Toss the leaves briefly in the butter.
35. 35. Unmold the Parmesan soufflés.
36. 36. Place the soufflés on plates.
37. 37. Garnish with the chicory leaves, the morel sauce, and the red wine stock.
38. 38. Garnish the dish with chives.
39. 39. Serve the dish.

Nutrition per serving

• kcal: 694
• Protein: 22 g · Fett/Fat: 58 g · Carbs: 22 g