Description
Souffle has always been for me absolutely mysterious culinary category. It seemed, for his performance, need special cooking skills and not your home. Much to my surprise, these fears have proved unfounded. Sharing with you my first experience in this direction and I advise you to cook this delicate, airy and romantic dish. This recipe was posted on the website in the 2009 user Tion called "Cream of shrimp" and is illustrated with me in the framework of "Coloring".
Ingredients
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Shrimp
300 g
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Butter
3 Tbsp
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Flour
3 Tbsp
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Dry white wine
0.5 cup
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Cream
0.5 cup
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Chicken egg
4 piece
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Mustard
0.5 tsp
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Black pepper
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Peppers red hot chilli
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Salt
Cooking
Boil peeled prawns in small amount of salted water. The resulting broth drain and reserve 1/4 Cup, pour the rest.
Boiled shrimp cut into large cubes.
In a deep frying pan melt butter and fry in it the flour (mild heat), then pour in the broth, stirring quickly and thoroughly.
Add white wine and cream. Stir until smooth and bring to a boil.
Dilute the mustard with 1 tbsp water, add to it salt and pepper. Pour in the sauce, boil another 3-5 minutes.
Crack eggs, separating yolks from whites. Whisk the egg yolks with a fork in a small bowl and gradually add about 1/2 Cup of hot sauce from the pan. At the same time, quickly stir so that the egg yolks don't curdle. The resulting mass is added to the sauce in the pan.
Add shrimp and red pepper flakes. Let cool slightly, then put in the fridge for 10 minutes. Put the preheat oven on 190 degrees.
Meanwhile whisk the whites in a lush but not dry foam.
Add beaten egg white to the cooled shrimp in the sauce and gently stir.
Spread the prepared mixture in greased with butter molds (such as ramekins) and put in oven for about 30 minutes, until Golden brown. During this time the soufflé should much rise.
Serve immediately hot. *Do not be discouraged if at the time of serving a soufflé it settle a bit, that is normal. I assure you that inside it will remain lush, delicate and airy.
I invite all to enjoy this wonderful dish!
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