Best 2 Souffle Roll Up Recipes
Indulge in a culinary adventure with our delectable Soufflé Roll-Up, a masterpiece that combines the airy texture of a soufflé with the delicate flavors of a spring roll. This versatile dish can be tailored to your taste buds, whether you prefer a savory filling of cheese, vegetables, or meat, or a sweet filling of fruits, chocolate, or cream. With our three carefully curated recipes, you'll be guided through the process of creating this delightful dish, from preparing the light and fluffy soufflé batter to assembling and baking the roll-ups to achieve that perfect golden-brown finish. Get ready to impress your family and friends with this unique and delicious treat.
Here are our top 2 tried and tested recipes!
MY GRAM'S " MC CALL'S SPINACH CHEESE SOUFFLE ROLL " RECIPE
My Gram has made this very special recipe for as long as I can remember. A few years ago, I was lucky enough to make a copy of her original "McCalls Cooking School" recipe page for my collection. Recently I was able to give her back a copy when she could not find her own. I hope you make and share this recipe with those you love. Enjoy!
Provided by Ms Delicious Dish
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place whites and yolks in separate bowls. Let whites warm to room temperature for 1 hour.
- Grease bottom of a 15 x 10-1/2 x 1-inch jelly-roll pan; line bottom with waxed paper; then grease with butter. Heat oven to 350 degrees.
- Melt 1/3 cup butter in saucepan. Remove from heat. With wire whisk, stir in flour, cayenne, 1/2 teaspoon salt until smooth. Gradually stir in milk. Return to heat, bring to a boil, stirring. Reduce heat; simmer, stirring, until thick and leaves bottom of pan. Beat in 1/2 cup Parmesan and 1/2 cup Cheddar.
- With whisk, beat yolks; beat in cheese mixture. With mixer at high speed, beat whites with 1/4 teaspoon cream of tartar until stiff peaks form when beater is slowly raised. With under-and-over motion, fold 1/3 whites into the cheese mixture. Carefully fold in remaining whites to combine. Turn into prepared pan.
- Bake 15 minutes, or until surface is puffed and firm when pressed with fingertip.
- Meanwhile, make filling - Cook spinach as package label directs. Turn into sieve; press to remove water.
- In hot butter in medium skillet, sauté onion until golden. Add spinach, salt, 1/4 cup Cheddar and the sour cream; mix well.
- With metal spatula, loosen edges of soufflé. Invert on waxed paper sprinkled lightly with Parmesan. Peel off waxed paper. Spread surface evenly with filling. From long side, roll up; place, seam side down, on greased cookie sheet. Arrange cheese slices over top. Broil, about 4-inches from heat, just until cheese melts. Use large spatula to remove to serving dish or board.
SPINACH-MUSHROOM SOUFFLE ROLL
Why not serve something really great looking next time you have dinner guests! This can be a light meal served with fresh fruit and salad
Provided by TishT
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Line a 15 X 10 X 1" baking pan with foil, extending foil 1" beyond edges of pan.
- Grease and lightly flour; set aside Melt the butter.
- Stir in the 1/2 cup flour, salt, and pepper.
- Add milk all at once.
- Cook and stir till thickened and bubbly.
- Cook and stir 1 minute more.
- Remove from heat Beat the egg yolks till thick and lemon colored.
- Slowly stir thickened milk mixture and parmesan cheese into beaten egg yolks.
- Using clean beaters, beat egg whites and cream of tartar till stiff peaks form.
- Fold a small amount of the beaten egg whites into egg yolk mix.
- Fold egg yolk mixture into remaining egg whites; spread in prepared pan.
- Bake in a 375°F oven about 20 minutes.
- While that's cooking cook the frozen chopped spinach and squeeze it dry.
- Meanwhile, cook the mushrooms and onion in 1 Tbs butter till tender but not browned.
- Stir in the spinach, softened cream cheese, Dijon mustard and nutmeg.
- Heat through, stirring occasional.
- Immediately loosen the soufflé from pan when puffed and slightly set; turn out onto foil.
- Spread spinach mushroom filling over souffle to within 1/2" of the edge.
- Use foil to start rolling up soufflé jelly roll style, beginning with one of the short sides.
- Slice; serve immediately.
Nutrition Facts : Calories 488.9, Fat 34.9, SaturatedFat 19.4, Cholesterol 333.1, Sodium 830.3, Carbohydrate 23.8, Fiber 2.8, Sugar 2.1, Protein 21.5
Tips:
- Chilling the soufflé batter before baking helps it rise higher and prevents it from collapsing.
- Be careful not to overmix the batter, as this can make it tough.
- Bake the soufflé in a preheated oven to ensure that it rises evenly.
- Do not open the oven door during baking, as this can cause the soufflé to collapse.
- Serve the soufflé immediately after baking, as it will start to fall after a few minutes.
- For a richer flavor, use heavy cream instead of milk in the batter.
- Add a pinch of salt to the egg whites before whipping them to help them reach stiff peaks.
- If you are using a stand mixer to whip the egg whites, start on low speed and gradually increase the speed to high.
- Be careful not to overbeat the egg whites, as this can make them dry and brittle.
- For a more delicate flavor, use freshly squeezed lemon juice instead of bottled lemon juice.
Conclusion:
Soufflé roll-ups are a delicious and impressive dish that can be enjoyed for breakfast, lunch, or dinner. They are relatively easy to make, but they do require some care and attention. By following the tips above, you can ensure that your soufflé roll-ups turn out perfect every time.
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