The Ultimate Leftovers
Suzanne Pollak
In the unlikely, lovely, & extraordinary event a half tin of leftover caviar lies in your kitchen, the Academy knows exactly what to do with it! Caviar soufflés! Caviar soufflés are beyond delicious, delightful, deluxe, and completely do-able. Thank you to retired Academy Dean Lee Manigault for being the bearer of those magnificent tiny black beads.
Recipe serves 4.
3 tablespoons unsalted butter plus 1 tablespoon butter softened
3 tablespoons Parmesan
1/4 cup flour
3/4 cup whole milk
2 ounces crème fraîche
1/2 teaspoon sea salt
1/2 teaspoon white pepper
7 medium egg yolks
9 medium egg whites
6 ounces goat cheese
Preheat oven to 425 degrees. Butter four 1-cup soufflé dishes with 1 tablespoon softened butter. Sprinkle Parmesan cheese inside each dish.
Melt the butter over medium-low heat. Whisk in the flour to make a roux, whisking continuously for 2 to 3 minutes. (Use a flat whisk made especially to get into the corners of the pan.) Stirring constantly, slowly add the milk. Whisk until the sauce is thick. Add the crème fraîche, salt and pepper, whisk and remove from heat. Whisk in the egg yolks and stir in the cheese.
Using an electric mixture, beat the egg whites and a pinch of salt at medium-high speed until frothy. Increase speed to high until stiff peaks form. With a rubber spatula, fold one quarter of the whites into the yolk base until no streaks remain. Then fold in the rest of the egg whites, being careful not to over-blend. A few white streaks are fine…
Spoon the mixture into the prepared dishes. Smooth the surface with a spatula. Bake in the bottom third of the oven until golden brown, about 30 minutes. Serve at once. Pass a bowl of crème fraîche and the tin of caviar to be spooned individually by each lucky guest into their soufflés.
