Nouvelle Cuisine Soufflé

Ingredients

While the French Soufflé is known for its rich and indulgent flavors, the Nouvelle Cuisine Soufflé takes a lighter approach. The traditional heavy cream and butter are replaced with lighter alternatives, allowing the delicate flavors of the ingredients to shine through. Additionally, the Nouvelle Cuisine Soufflé incorporates unique flavor combinations and innovative presentation techniques, giving it a modern and artistic touch. We alse have the original recipe for Soufflé, so you can check it out.

• 4 large eggs 4 large eggs
• 1/2 cup (120ml) skim milk 1/2 cup (120ml) skim milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 1/4 cup (30g) finely chopped fresh herbs (such as chives, parsley, and tarragon) 1/4 cup (30g) finely chopped fresh herbs (such as chives, parsley, and tarragon)
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 10g, 1g
• Protein: 12g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Separate the egg yolks from the whites and place them in separate bowls.
3. 3.
   In a saucepan, heat the milk and vegetable oil over medium heat until hot but not boiling.
4. 4.
   Gradually whisk in the flour until smooth and thickened.
5. 5.
   Remove the saucepan from heat and let it cool for a few minutes.
6. 6.
   Whisk in the egg yolks, Parmesan cheese, herbs, salt, and black pepper until well combined.
7. 7.
   In a separate bowl, beat the egg whites until stiff peaks form.
8. 8.
   Gently fold the beaten egg whites into the yolk mixture until fully incorporated.
9. 9.
   Pour the mixture into individual ramekins or a large soufflé dish.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the soufflé is puffed and golden brown.
11. 11.
    Serve immediately to enjoy the light and airy texture.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before separating them. This will help achieve better volume when beating the egg whites.
• Fresh herbs — Use a combination of your favorite herbs to add a burst of freshness and flavor to the soufflé. Experiment with different herb combinations for unique variations.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the yolk mixture to maintain the airiness of the soufflé.
• Serve the soufflé immediately after baking, as it tends to deflate quickly.
• Experiment with different cheeses and herbs to create your own unique flavor combinations.
• For a touch of elegance, serve the soufflé with a drizzle of truffle oil or a sprinkle of edible flowers.
• Don't open the oven door while the soufflé is baking, as this can cause it to collapse.

Serving advice

Serve the Nouvelle Cuisine Soufflé as a light and elegant appetizer or as a main course accompanied by a fresh salad. Pair it with a crisp white wine to complement the delicate flavors.

Presentation advice

To elevate the presentation of the Nouvelle Cuisine Soufflé, dust the top with a sprinkle of finely grated Parmesan cheese and garnish with a sprig of fresh herbs. Serve it in individual ramekins for an elegant touch.