Prepare to impress your dinner guests with a culinary masterpiece that seems to defy gravity! These delicate Floating Watercress Soufflés are not just a dish, but a magical culinary experience that transforms simple ingredients into an elegant French delicacy. Imagine a light, airy soufflé that literally rises to the occasion, infused with the peppery freshness of watercress and served alongside a vibrant tomato salad that will make your taste buds dance with delight.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 bunch watercress
- 3 eggs
- 1 cup milk
- 1 tablespoon butter
- Salt to taste
- Pepper to taste
- 2 cups diced tomatoes
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 375°F (190°C). Carefully butter four individual soufflé ramekins, ensuring even coating to help the soufflés rise properly.
- Wash the watercress thoroughly, removing any tough stems. Finely chop the watercress leaves and tender stems, reserving a few sprigs for garnish.
- Separate the egg whites from the yolks, placing whites in a clean, dry mixing bowl and yolks in another bowl.
- In a saucepan, heat milk until it's just about to simmer. Add the chopped watercress and remove from heat, allowing the herbs to infuse for 5 minutes.
- Strain the milk, pressing the watercress to extract maximum flavor. Discard the cooked watercress leaves.
- Whisk egg yolks with a pinch of salt and pepper. Gradually add the warm watercress-infused milk, stirring constantly to prevent curdling.
- Beat the egg whites until stiff peaks form, using an electric mixer or whisk. Gently fold the whites into the watercress-milk mixture, maintaining the airiness.
- Carefully pour the soufflé mixture into the prepared ramekins, filling them about 3/4 full.
- Place ramekins in a large baking dish filled with hot water halfway up the sides of the ramekins to create a water bath.
- Bake for 20-25 minutes, or until soufflés have risen and are golden on top, with a slight wobble in the center.
- While soufflés are baking, prepare the tomato salad by combining diced tomatoes, olive oil, balsamic vinegar, salt, and pepper in a bowl.
- Once soufflés are done, remove from the oven and water bath. Let rest for 2-3 minutes.
- Carefully unmold the soufflés onto serving plates, garnish with reserved watercress sprigs, and serve immediately with the tomato salad on the side.
Tips
- Temperature is crucial: Ensure all ingredients are at room temperature for optimal volume and texture.
- Whip egg whites with precision: Clean, dry bowl and beaters are essential for achieving those perfect stiff peaks.
- Fold gently: When combining egg whites, use a light hand to maintain the air bubbles that give soufflés their signature rise.
- Timing is everything: Serve immediately after baking to capture the soufflé at its most impressive, puffy moment.
- Water bath technique: The gentle steam helps create a consistent, even cooking environment for your delicate soufflés.
- Don't open the oven door while baking: Sudden temperature changes can cause your soufflés to deflate.
- Practice makes perfect: Don't be discouraged if your first attempt isn't picture-perfect – soufflés take skill and practice!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 10g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 140mg
