Living Daylights, The"
Albert R. Broccoli and Cheese Souffles
Just like the Bond movies, this dish is chock full of delicious cheese. And remember folks, Broccoli is good for you--at least when he's directing spy movies!
You will need:
- 1/2 cup finely chopped almonds
- 1/2 cup finely grated Parmesan
- 1 cup whole milk
- pinch of nutmeg
- pinch of white pepper
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
- 1-1/2 cups grated Gruyere or Swiss cheese
- 4 large egg yolks
- 2 cups cooked and chopped broccoli
- 5 large egg whites
- 1 tablespoon fresh lemon juice
- pinch of salt
- parchment paper
- butcher?s twine
- 4 8-oz. ramekins or individual souffle cups
- a license to spill
1. Position rack in center of oven and preheat to 400?F. Mix half of the almonds and Parmesan in a small bowl and set aside.
2. Butter the souffle dishes and coat insides of the dishes with the cheese-almond mixture. Wrap each dish with a collar of parchment extending at least 3" above the ramekin tops and tie with twine.
3. Combine milk, nutmeg, and pepper in a saucepan over medium heat. While the milk heats, combine butter and flour in a small saucepan over medium heat. Cook for 5 minutes without browning and remove from heat.
4. Pour the hot milk all at once into the flour mixture and whisk until no lumps remain. Return to heat and bring to a boil, stirring constantly. Reduce heat and simmer 3-5 minutes.
5. Remove from heat. Cool a minute; then stir in the cheese, egg yolks and broccoli.
6. Beat egg whites, lemon juice, and a pinch of salt in a large bowl until stiff peaks form. Don't overbeat.
7. Add 1/4 of whites into cheese mixture and stir with a rubber spatula until incorporated. Carefully fold in remaining whites without deflating and divide among the prepared souffle cups. Top with the remaining Parmesan and almonds.
8. Bake until puffy and golden brown, about 15 minutes. Serve immediately.
9. Have Q invent an ejection sink.
Makes four individual souffles