Ingredients

  • 85 grams sun-dried tomatoes dry, not oil packed
  • 3 plum tomatoes concassed
  • 110 grams mozzarella cheese
  • 6 whole-wheat bread rolls
  • 55 grams butter, unsalted
  • 3 tablespoons plain flour
  • ½ cup milk
  • ¼ cup double cream
  • 2 tablespoons parsley sprigs
  • 4 eggs separated

Directions

1. Preheat oven to 375*F/190*C/GM 5.
2. Cover dried tomatoes with boiling water by 2.5 cm. Soak for 30 minutes. Drain in a sieve and pat very dry.
3. Hollow out centres of rolls, leaving a 1 cm thick shell. Melt 2 tablespoons butter and brush insides of shells. Season shells with salt and pepper and arrange on a baking sheet.
4. In a saucepan combine remaining butter and flour and make a golden colored roux. Remove from heat and add milk and cream, whisking until smooth between each addition. Place mixture back on heat and cook for 3 minutes. Pour into a food processor along with dried tomatoes, parsley, salt and pepper and blend until smooth.
5. Transfer purée to a large bowl and stir in yolks, plum tomatoes, and mozzarella. Cool mixture completely. Bread shells, egg whites, and tomato mixture may be chilled, covered up to 6 hours.
6. In a large bowl beat whites until medium peaks. Meringue tomato mixture and then fold in remaining whites. Divide mixture among shells and run tip of a knife around edges of soufflés to aid rising. Bake in oven until puffed and golden brown, 18-20 minutes.

Notes
Serving Ideas:Original recipe serves 6 for a light lunch.


Categories
Main, Vegetarian, courseSouffles
Keywords
Vegetarian Main courseSouffles
MacGourmet downloadTomato and Mozzarella Bread-Bowl Soufflés. To import, drag image to your MacGourmet recipe box.