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PARMESAN SOUFFLE WITH PEARS AND HARICOTS VERTS
Souffles:
3 tablespoons unsalted butter + butter for ramekins
1/3 cup flour
1.25 cups milk
3 large egg yolks, lightly beaten
3/4 cup grated Parmigiano-Reggiano
2 teaspoons salt
6 large egg whites, at room temperature
Vinaigrette:
1 small shallot, minced
1 tablespoon champagne vinegar
2 tablespoons walnut oil
2 tablespoons extra virgin olive oil
1 teaspoon salt
Pinch of sugar
Freshly ground pepper to taste
Salad
1/3 pound haricots verts, cooked until crisp-tender
3 small ripe French butter pears
Handful of arugula
Souffles: Butter six 6-ounce ramekins and line the bottoms with baking parchment. Preheat the oven to 350°. Melt the butter in a small saucepan. Whisk in the flour and cook, stirring, for 2 to 3 minutes. Slowly add the milk, whisking constantly, and cook until the mixture boils. Cook for 2 to 3 minutes more. Pour in a bowl and gradually whisk in the egg yolks, Parmesan and salt. Stir until thoroughly combined.
Whip the egg whites until stiff and shiny. Fold half of the beaten whites into the yolk base, then gently fold in the remaining whites. Do not overmix; the mixture should be streaky. Gently spoon the souffle mixture into the prepared ramekins and place in a baking pan just large enough to hold them. Add very hot water to 1/4-inch depth. Bake for 20 to 30 minutes, until puffed and browned.
Remove from the oven, then transfer the ramekins to a rack and let cool. Run a knife around the edge of each ramekin and gently unmold onto a buttered baking sheet. Remove the paper liners. Souffles may be made several hours, even a day ahead and refrigerated before being finished. Bring to room temperature before finishing. When ready to serve, increase oven temperature to 450°. Bake the souffles until they puff up again, 8 to 10 minutes.
Vinaigrette: Whisk together the minced shallot, vinegar, both oils, salt, sugar and pepper.
To finish: Core pears and peel if desired, quarter, then cut each quarter into 4 or 5 long slices. Toss the pears, beans and arugula with the vinaigrette. Divide among dinner plates and slide 1 hot souffle onto each. Serve immediately. Serves 6 |
