Saturday, February 8, 2014

Ham & Cheese Soufflé Roll

Never had I had a soufflé roll before January. And now, I have. And is my life better? Yes, yes I would say it is. Much better in fact. I can't even imagine a chocolate soufflé, but it makes me super excited because this ham & cheese one rocked my world.
Photo Credit to Our Best Bites
Ham & Cheese Souffle Roll
4 Tbs butter (this is for the actual recipe. Use additional butter for greasing pan)
1/2 C flour
1/8 tsp black pepper
2 C milk
6 egg yolks, lightly beaten
6 egg whites
1/4 tsp cream of tartar
6 oz thinly sliced ham (go to the deli counter and ask for thin slices)
6 oz thinly sliced Swiss or porvolone cheese
Sauce- see options at end.
Parchment paper

Preheat oven to 375 F. Line a 15x10x1 inch baking pan with foil (a large rimmed baking sheet) extend foil about 1 inch over edges of pan. Grease well with butter and lightly flour the foil.

In a medium saucepan melt 4 Tbs butter. Stir in flour and pepper. Gradually and slowly stir in milk while whisking to remove lumps. Cook and stir until mixture is thickened and bubbly; cool slightly. Place egg yolks in a medium bowl; gradually stir in milk mixture. In a large bowl beat egg whites and cream of tartar with an electric mixer until stiff peaks form (tips stand straight.) Fold some of the beaten egg whites inot the egg white mixture. Fold egg yolk mixture into the remaining beaten egg whites. Spread in the prepared baking pan.

Bake about 20 minutes or until souffle is puffed and a knife inserted in center comes out clean.

Meanwhile, place a long sheet of parchment paper on a large baking sheet. After baking souffle immediately loosen edges of souffle from baking pan.  Invert soufflé onto the parchment-lined baking sheet. Carefully peel off parchment.

Place ham and cheese slices in single layers on top of souffle. Starting from a short side, use parchment on baking sheet to lift and help roll up souffle. Don’t roll the paper inside. Use it to lift soufflé roll onto another flat baking sheet. Cover souffle with foil and chill for 2-24 hours.

Before serving, preheat oven to 350. Bake souffle roll, covered with the foil, about 45 minutes or until heated through. To serve, uncover and transfer souffle roll to a warm serving platter (a giant spatula works well, you can sort of slide the whole roll while helping it with the spatula). If desired, spoon a little sauce over the top. Slice with a serrated knife; serve with remaining sauce. If desired, garnish with snipped parsley.

BHG Parsley Sauce {This is the one we used and it was awe.some.}: In a blender or food processor combine 1/2 C ligthly packed fresh parsley sprigs; 2 green onions, cut up; and 1 tsp dry basil. Cover and blend or process until finely chopped. Add 1 1/2 C whipping cream, 1 Tbs cornstarch, 1 Tbs dijon mustard, and 1/4 tsp salt. Cover and blend or process for 10-20 seconds or until mixture is slightly thickened. Don’t over process, or you’ll make butter! You can make to this point ahead of time and store in fridge. When ready to serve, shake sauce; transfer to a medium saucepan, and cook while stirring over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.

Low-Cal Parsley Sauce: For these photos I made my own, lighter version of this sauce by making my Guiltless Alfredo Sauce. Decrease milk to 1 1/2 C and to the blender mixture add 1/2 C roughly chopped parsley, 1 tsp dried basil, 2 green onions (roughly chopped), and 1 Tbs dijon mustard. Follow the rest of the recipe as directed.

Recipe Source: Our Best Bites

*Note: Click on the above link at Our Best Bites for wonderful "how to" photos

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