Ingredients

  • 570 milliliters milk
  • 150 milliliters double cream
  • 95 grams polenta
  • 70 grams butter, unsalted
  • 1 ½ teaspoons salt
  • 2 tablespoons cilantro chopped
  • 1 teaspoon ground coriander
  • 3 teaspoons paprika
  • ½ teaspoon cayenne
  • 170 grams cheese, gruyere grated
  • 4 large eggs separated
  • Ring Mould Coating
  • melted butter
  • bread crumbs dry

Directions

1. For 6 servings use large white soufflé bowl. For 4 servings, use 3/4 of recipe, and ring mould. Prepare dish with butter and breadcrumbs. Place baking sheet in 350*F/GM 4/175*C oven.
2. Make panade: bring milk and cream to boil, reduce to simmer. Whisk in cornmeal in a steady stream. Stir until thick. Remove from heat and stir in butter, salt, coriander, paprika and cheese. Check for seasoning. It should be overseasoned. Blend in egg yolks. Can store panade in refrigerator until 45 minutes before serving.
3. Whisk egg whites to stiff peak. Loosen cornmeal mixture, then fold in remaining egg whites. Pour into ring mould. Place on hot baking sheet in oven. Bake 45 minutes until top crusty and center baveusse. Unmold as soon as it is out of oven. Heap ratatouille in center and around edges.

Notes
Serving Ideas:Original serves 6. Serve with Red Ratatouille


Categories
Vegetarian Main courseAppetizer, hotSouffles
Keywords
Vegetarian Main courseAppetizer, hotSouffles
MacGourmet downloadGruyère Spoonbread. To import, drag image to your MacGourmet recipe box.