Feather Souffle Roll Recipe - Cooking Index
Feather Souffle Roll Recipe - Cooking Index
| Feather Souffle Roll | ||
| 1/4 cup | 15g / 0.5oz | All-purpose flour - plus |
| 2 tablespoons | 30ml | All-purpose flour |
| 1 1/2 cups | 355ml | Milk |
| 3 | Egg yolks | |
| 3/4 teaspoon | 3.8ml | Salt |
| 1/8 teaspoon | 0.6ml | Freshly-ground white pepper |
| 1/8 teaspoon | 0.6ml | Ground nutmeg |
| 4 | Egg whites | |
| Shrimp Filling | ||
| 1 1/2 cups | 355ml | Water |
| 1/2 lb | 227g / 8oz | Unpeeled medium-size fresh shrimp |
| 2 | Cream cheese - (3 oz ea) - softened | |
| 2 tablespoons | 30ml | Sour cream |
| 1 teaspoon | 5ml | Prepared horseradish |
| 3 | Hot sauce | |
| 1 | Salt | |
| 1 | Garlic powder | |
| 2 tablespoons | 30ml | Chopped green onions |
| Garnishes | ||
| 1 | Shrimp | |
| Fresh parsley sprigs |
Grease bottom and sides of a 15- by 10- by 1-inch jellyroll pan with vegetable oil. Line bottom of pan with wax paper, allowing paper to extend beyond ends of pan. Set aside.
Combine flour and 1/2 cup milk in a small saucepan, stirring until well blended. Stir in remaining 1 cup milk; cook over medium heat, stirring constantly, until thickened. Beat egg yolks in a small mixing bowl at high speed of an electric mixer until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in salt, pepper, and nutmeg. Transfer mixture to large bowl, and let cool.
Beat egg whites until stiff but not dry; fold into milk mixture. Spread evenly in prepared pan; bake at 375 degrees for 20 to 25 minutes or until lightly browned.
Remove from oven; loosen edges of souffle with a metal spatula. Immediately cover pan with a dampened cotton towel, and invert pan and towel together, turning souffle out onto towel. Carefully peel off wax paper.
Cover souffle with a clean piece of wax paper, and starting at long side, roll up souffle, wax paper, and towel together. Cool completely on a wire rack; chill 3 to 4 hours.
Carefully unroll souffle; spread with Shrimp Filling. Roll up tightly; wrap in plastic wrap. Chill 3 hours. Remove plastic wrap, and cut into 27 (1/2-inch) slices, using an electric knife. Garnish, if desired.
Shrimp Filling: Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Cover and chill. Peel, devein, and chop shrimp; set aside. Combine cream cheese and next 5 ingredients in a medium mixing bowl; beat at medium speed of an electric mixer until smooth. Stir in chopped shrimp and green onions. (Makes about 1 1/2 cups)
This recipe yields 9 servings.
Source:
The Bubba Gump Shrimp Co. Cookbook
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