Soufflé:
1 ½ lbs butternut squash
2 cup of milk
1 onion, peeled
1 bay leaf
8 tbs unsalted butter
½ cup all purpose flour
4 eggs, separated
1 ½ cup Parmesan cheese
4 oz. Fontina cheese
Fennel Salad for garnish:
1 bulb fennel, thinly sliced
1 bunch arugula
1 orange or tangerine, peeled and wedged
2 tbs virgin olive oil
Mushroom and Cheese Sauce:
1 cup wild mushrooms
1 glove of garlic
1 cup of heavy Cream
1 tbs unsalted butter
• Preheat oven to 350 F.
• Grease and bread-crumb inside of six 1-cup ramekins.
• Peel and dice butternut squash, bake until soft, puree in blender.
• Place milk, onions and bay leaf in sauce pan over medium heat. Bring to boil.
• Remove from heat and set aside to infuse for 15 minutes.
• Melt the butter over low heat in sauce pan, add flour. Cook until little bubbles appear on surface.
• Strain flavored milk mixture into melted butter.
• Stir over low heat for 2-3 minutes, until mixture thickens. Transfer to bowl.
• Add butternut squash pureé, egg yolks, Fontina cheese and 1 cup of parmesan. Mix thoroughly.
• Season with salt and pepper.
• In separate, clean bowl, beat egg whites until stiff peaks form.
• Fold large spoonful of egg whites into squash and cheese mixture to lighten.
• Carefully fold in remaining egg whites.
• Spoon into ramekins.
• Place ramekins in roasting pan.
• Place pan in oven. Add enough boiling water to come half way up sides of ramekins.
• Bake for 20 minutes, or until risen and golden.
• Remove from water bath and set aside to cool.*
• When ready to serve, run a knife around edge of ramekins to loosen.
• Sauté mushrooms with garlic and olive oil, then chop.
• In sauce pan, combine chopped mushrooms, cream, butter and ½ cup of parmesan.
• Season with salt and pepper.
Mix the garnish salad with salt and pepper.
Spoon mushroom sauce onto serving plate, place soufflé on top of sauce.
Garnish with salad.
*Best served at room temperature. To serve warm, invert ramekin into a shallow baking pan and re-heat.
