Cold Ham Soufflé RecipeOrigin: Britain Period: Traditional |
Ingredients:
30g butter 
Cold Ham Soufflé Preparation:Method:Take a 60ml soufflé dish and tie a double layer of greaseproof (waxed) paper around it so that it rises about 8cm above the rim of the dish then butter the inside. Melt the 30g butter in a pan, scatter the flour over the top and stir to form a smooth roux. Cook for 2 minutes, stirring constantly, then whisk in the milk until smooth, bring to a boil and cook, stirring constantly, until the sauce thickens. Take off the heat and beat in the egg yolks, one at a time. Now prepare a bain-marie (double boiler). Mix the gelatine with the water and dissolve in the top of the bain-marie. Once the gelatine has all melted add to the white sauce and whisk to combine. Set aside in a cool place, stirring occasionally, until the mixture begins to set. At this point stir in the minced ham, the tarragon and the single cram. Adjust the seasonings to taste then place the egg whites in a clean and dry bowl and whisk until stiff. Fold the egg whites into the sauce with a metal spoon then turn into the prepared soufflé pan and leave to set. Once hardened, wet a palette knife under a hot tap and run it carefully between the soufflé and the 2 layers of paper before gently peeling the paper away. Chill in the refrigerator for at least 1 hour and serve garnished with rolled slices of ham and watercress arranged around the dish. |
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