Roasted-Garlic Soufflé

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This roasted garlic soufflé offers a sophisticated twist on a French classic, trading sharp intensity for the mellow, caramelised sweetness of slow-roasted garlic. Infusing the milk with aromatic bay, cloves, and thyme creates a complex flavour profile that perfectly complements the nutty richness of the Gruyère and parmesan. It is a show-stopping vegetarian centrepiece that feels incredibly indulgent yet remains light and airy in texture.

Ideal for an elegant weekend lunch or a vegetarian dinner party, this dish is traditionally served in a large gratin dish for a more relaxed, communal feel. The recipe relies on a well-made béchamel and properly whipped egg whites to achieve its signature rise. Serve it immediately alongside a crisp green salad with a sharp vinaigrette to balance the savoury depth of the roasted garlic and melted cheese.

Ingredients for Roasted-Garlic Soufflé

3 large heads garlic, left whole, plus 3 garlic cloves, smashed
1 बड़ा चम्मच जैतून का तेल
600ml whole milk
1 मध्यम प्याज, कटा हुआ
3 large thyme sprigs plus 1 teaspoon thyme leaves
1 California bay leaf or 2 Turkish
1 साबुत लौंग
1/8 teaspoons black peppercorns
7 tablespoons unsalted butter, divided
1 1/2 tablespoons fine dry bread crumbs
5 tablespoons plain flour
4 large eggs, separated, plus 4 additional egg whites
230g grated Parmigiano-Reggiano (90g)
1/4 teaspoons grated nutmeg
110g grated Gruyère (60g)

How to make Roasted-Garlic Soufflé

Preheat oven to 204°C with rack in middle.

Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil. Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour. Cool to warm, then squeeze garlic from skins.

Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover. Let steep 30 minutes.

Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use.

Melt remaining 90ml butter in a heavy medium saucepan and whisk in flour. Cook roux over low heat, whisking constantly, 5 minutes.

Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth. Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes. Remove from heat and vigorously whisk in yolks 1 at a time. Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoons salt, and 1/4 teaspoons pepper and transfer to a bowl.

Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture. Fold in Gruyère, then remaining whites. Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves.

Bake soufflé until set and browned on top, 20 to 25 minutes.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.