Equipment
Ingredients
Garlic Puree
- 2 garlic cloves, peeled
- 300 ml whole milk
Soufflé Base
- 45 g unsalted butter
- 45 g all-purpose flour
- 250 ml garlic-infused milk
- 1 fresh thyme leaves
- 3 g salt
- cayenne pepper
- 4 egg yolks, room temperature, large
- 85 g gruyère cheese, finely grated
Meringue
- 5 egg whites, room temperature, large
- cream of tartar
- 10 g unsalted butter
- 15 g parmesan cheese, grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 326 kcal
- Protein
- 13 g
- Carbohydrates
- 15 g
- Fat
- 24 g
- Fiber
- 0 g
- Sugar
- 7 g
- Sodium
- 548 mg
- Saturated Fat
- 14 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 69 mg
- Potassium
- 218 mg
- Calcium
- 419 mg
- Iron
- 0.3 mg
- Magnesium
- 26 mg
- Phosphorus
- 286 mg
- Zinc
- 1.5 mg
- Vitamin A
- 223 mcg
- Vitamin D
- 1.9 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.32 mg
- Niacin
- 0.3 mg
- Folate
- 13 mcg
- Water
- 133 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 190°C (375°F). Generously butter the inside of the soufflé dish, then coat with grated parmesan cheese, tapping out the excess. This helps the soufflé climb the sides.
Place the peeled garlic cloves and 300ml milk in a small saucepan. Simmer gently over low heat until the garlic is very tender and can be easily crushed with a fork. Watch carefully to prevent the milk from boiling over.
Strain the garlic, reserving the cooking milk. Measure the milk; if you have less than 250ml, add fresh milk to reach 250ml. Puree the cooked garlic cloves until smooth.
In the saucepan, melt the 45g butter over medium heat. Whisk in the flour and cook for 1-2 minutes to cook out the raw flour taste, but do not let it brown. Gradually whisk in the reserved 250ml garlic milk. Bring to a boil while whisking constantly until thickened into a smooth béchamel.
Remove the sauce from heat. Whisk in the garlic puree, salt, cayenne, and thyme. Let cool for 2 minutes, then beat in the egg yolks one at a time. Stir in the grated Gruyère.
In a clean bowl using a mixer, beat the egg whites with the cream of tartar until they hold stiff, glossy peaks. Do not overbeat until dry.
Stir one-third of the egg whites into the garlic base to lighten the mixture. Then, gently fold in the remaining egg whites using a spatula, being careful not to deflate the batter. Keep folding until no large white streaks remain.
Pour the mixture into the prepared dish. Run your thumb around the inside rim of the dish to create a 'top hat' effect, which helps it rise evenly. Bake for 25-30 minutes until puffed, golden brown, and slightly wobbly in the center.
Serve immediately. The soufflé will begin to deflate within minutes of leaving the oven.
Chef's Notes
- The secret to the 'Alice Waters' flavor profile is the thorough cooking of the garlic in milk. It removes the sulfurous bite, leaving only sweetness.
- Make sure your bowl and beaters are perfectly clean and free of fat/yolk before whipping whites, or they will not reach stiff peaks.
- You can prepare the base (steps 2-5) up to 2 hours ahead. Cover with plastic wrap directly on the surface to prevent a skin from forming. Whip and fold whites just before baking.
- Don't be afraid of the wobbly center; a slightly creamy center is preferable to a dry, overcooked soufflé.
Storage
Troubleshooting
Soufflé collapses immediately in the oven
Cause: Opening the oven door too early caused a temperature shock
Fix: Cannot be fixed once collapsed; serve immediately as a delicious 'spoon bread'
Prevention: Do not open the oven door for at least the first 20 minutes of baking
Soufflé rose unevenly or spilled over one side
Cause: Oven rack not level or heat distribution uneven
Fix: Cosmetic only; serve as is
Prevention: Ensure rack is level; cleaning the rim with your thumb before baking helps vertical rise
Cultural Context
The soufflé is a quintessential French technical dish dating back to the 18th century. This specific variation, emphasizing pureed garlic, was popularized in California Cuisine by Alice Waters at Chez Panisse, showcasing how humble ingredients like garlic can be elevated to a refined main course.
