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Fallen Leek Soufflé with Parmesan & Prosciutto Fondue

581 Fallen Leek Souffle with Fondue
Oh-so scrumptious are the only words that come to mind when thinking about these double-cheese attack dishes.
skill level
Easy
time
30-60min
servings
8
cost
$$
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Oh-so scrumptious are the only words that come to mind when thinking about these double-cheese attack dishes.
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ingredients
  • Leek Souffle
  • 1 Leek (whites & light green part thinly sliced)
  • 2 Garlic Cloves (minced)
  • 4 tablespoons Unsalted Butter
  • 4 tablespoons Flour
  • 1 1/2 cups Milk
  • Freshly Grated Nutmeg
  • 1/2 cup Freshly Grated Parmigiano-Reggiano
  • 6 Eggs (yolks and whites separated)
  • 1 teaspoon Cream of Tartar
  • Salt
  • Freshly Ground Black Pepper
  • Fondue
  • 1 1/2 cups Heavy Cream
  • 3/4 cup Freshly Grated Parmigiano-Reggiano
  • 3/4 cup Grated Fontina Cheese
  • Salt
  • Freshly Ground Black Pepper
  • Frico
  • 2 cups Freshly Grated Parmigiano-Reggiano
  • 4 slices Prosciutto (thinly sliced)
  • 1/4 teaspoon Cayenne Pepper
  • Pinch Freshly Grated Nutmeg
  • Crispy Leeks
  • 2 Leeks (thinly sliced)
  • Olive Oil
  • Salt
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Butter
    Parmigiano-Reggiano
    Flour
    Black Pepper
    For Leek Soufflé: Preheat oven to 350°F. Grease a jelly roll pan with Butter, then line with a sheet of parchment paper, and then grease that with more Butter and dust lightly with Flour, Parmigiano-Reggiano, and Black Pepper.
  • 2
    4 tablespoons Unsalted Butter
    1 Leek (whites & light green part thinly sliced)
    In a large sauce pot, heat the Butter over medium-low. Add the Leeks and sauté until translucent, but not brown.
  • 3
    2 Garlic Cloves (minced)
    Salt
    4 tablespoons Flour
    Add the Garlic, season with Salt and cook until fragrant. Sprinkle in the Flour and stir until a pale golden paste forms.
  • 4
    1 1/2 cups Milk
    Salt
    Freshly Ground Black Pepper
    Freshly Grated Nutmeg
    Whisk in the Milk and season with Salt, Pepper and fresh Nutmeg. Cook for 8-10 minutes until slightly thickened.
  • 5
    Remove from heat and allow to cool slightly.
  • 6
    6 Egg Whites 
    1 teaspoon Cream of Tartar
    In a large bowl, whip the Egg Whites until frothy, sprinkle in the Cream of Tartar and continue to whisk until stiff peaks form.
  • 7
    6 Egg Yolks
    Leek mixture
    1/2 cup Freshly Grated Parmigiano-Reggiano
    Stir the Egg Yolks into the cooled Leek mixture until combined. Stir in the Parmigiano-Reggiano. Transfer to a large bowl.
  • 8
    Egg White Mixture
    Parmigiano-Reggiano
    Mix a quarter of the Egg Whites into the mixture to lighten. Once incorporated, gently fold in the remaining Egg Whites until only some small streaks appear. Pour into the prepared pan and use a spatula to evenly spread, getting into the corners, as it will not spread while cooking. Sprinkle with more Parmigiano-Reggiano.
  • 9
    Bake for 15-20 minutes, until golden and puffed. Remove from oven and allow to fall.
  • 10
    While still warm, starting from the short end, roll to form a log and slice into 8 pieces.
  • 11
    Fondue
    Crisy Leeks
    Frico
    Serve warm with a drizzle of Fondue, crispy Leeks and Frico.
  • 12
    1 1/2 cups Heavy Cream
    3/4 cup Freshly Grated Parmigiano-Reggiano
    3/4 cup Grated Fontina Cheese
    Salt
    Freshly Ground Black Pepper
    For Fondue: Stir together the cream and cheese in a heat proof bowl. Place over a double boiler and stir just until the cheese melts. Adjust seasoning to taste.
  • 13
    Serve warm, garnished with more freshly grated Parmigiano-Reggiano.
  • 14
    2 cups Freshly Grated Parmigiano-Reggiano
    4 slices Prosciutto (thinly sliced)
    1/4 teaspoon Cayenne Pepper
    Pinch Freshly Grated Nutmeg
    For Frico: Toss together the ingredients in a bowl until evenly distributed.
  • 15
    Divide into small mounds on a silicon lined baking sheet. Gently pat down to form discs.
  • 16
    Bake for 8-10 minutes or until crisp. Remove from oven and allow to cool completely before serving.
  • 17
    2 Leeks (thinly sliced)
    Olive Oil
    Salt
    For Crispy Leeks: Heat a large skillet with about 1/2 inch of Olive Oil. Add half of the Leeks, making sure not to over crowd the pan. Fry until crispy, about 30 seconds. Remove with a spider or slotted spoon to a paper towel lined plate. Season with Salt immediately. Repeat with remaining Leeks.

    Helpful Tips:
    1. Souffle in French means a breath.
    2. Sauté leeks until they are translucent and not brown.
    3. Push the batter to edge of the pan with a spatula.
    4. If the batter cools too much it stands the chance of breaking while being rolled, but can still be served as a square.
    5. Roll into form of a log, cut roll into piece, lay on the plate like a jellyroll and place the fondue over it. 

 
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