Mini Savory Souffles

Serves 6

3 Year Old, Chef Izabella, helped me make these. If she can do it, so can you. Izabella's Tip, measure out all of your ingredients and arrange them in preparation bowls on a tray (mise en place).
You'll Need: 2 Tbsp unsalted butter, 1/3 cup almond meal, 1/3 cup panko bread crumbs, 4 strips turkey bacon, 3 Tbsp unsalted butter, 2 Tbsp all-purpose flour, 1 cup low fat organic milk, pinch kosher salt, pinch freshly grated black pepper, pinch freshly grated nutmeg, 4 large eggs (separated), 3 large egg whites, 3/4 tsp cream of tartar, 2 Tbsp fresh Italian parsley (chopped), 1/2 cup colby jack cheese (grated), 1/4 cup parmesan cheese (grated), 2 Tbsp fresh chives (diced), 2 tsp capers

How to Prepare: Using the 2 Tbsp butter, butter the 6 ramekins (cover the entire inside part of each ramekin with a small layer of butter). In a medium bowl, combine the almond meal and panko crumbs. Mix crumbs with your fingers. Hold ramekin over bowl and sprinkle with the crumbs. Pour out the excess crumbs and repeat with each ramekin. Place ramekins on a preparation tray and transfer to refrigerator until ready to use.
Butter Ramekins
Preheat oven to 350 degrees F. Line a small baking tray with parchment paper or a silpat. Place turkey bacon on tray and put in oven for 5 minutes. Flip with tongs and put back in oven for 5 more minutes. Once cooled slightly, slice into lardon shapes. Remove and set aside. Increase oven to 400 degrees F.
Roux (butter and flour)
In a medium saucepan over medium heat, melt the 3 Tbsp butter and the 2 Tbsp flour (this is your roux). Stir with a wooden spoon until it bubbles. Remove from heat and whisk in milk. Return to stove and whisk continually until it boils. Remove from heat.
Place the 4 egg yolks in a heat safe bowl. Pour 1/4 of the milk mixture into egg yolks, whisking constantly (this is tempering, to avoid the eggs from scrambling). Using a spatula, transfer the yolk mixture back into the sauce pan with the milk mixture. Set aside. While you are preparing the other steps, remember to stir this yolk and milk mixture occasionally to avoid a film from forming.
In a large mixer with the whisk attachment, beat the 7 egg whites to soft peaks. Add the cream of tarter and mix until you have firm peaks.
Firm Peaks
In a large preparation bowl, combine the yolk milk mixture, cheeses and Italian parsley. Mix in 1/3 of the egg whites (just stir them in, to lighten the batter). Gently fold in 1/2 of the remaining egg whites. Fold in the rest of the egg whites.
Place Bacon Lardons in Ramekins
Remove ramekins from refrigerator. Evenly place the turkey bacon lardons on the bottom of each ramekin. Gently spoon in an even amount of soufflé mixture into each ramekin (on top of the bacon). Place ramekins on a parchment (or silpat) lined baking sheet. Place in 400 degree F oven for 12-14 minutes (until soufflés have risen and are slightly browned on top). Remove from oven and sprinkle chives and capers on top. You can also layer a couple slices of chives across tops for garnish. Serve immediately as the soufflés will start to drop pretty quickly. Enjoy with a class of fresh squeezed orange juice, champagne or a nice glass of viogner. This would also be nice with some rustic greens with a vinaigrette on the side.

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