Serves 4
- 1 tablespoon unsalted butter, plus extra for buttering tins
- 2 1/2 tablespoons all-purpose flour
- 2 tablespoons very finely chopped toasted pine nuts
- 1 small jalapeno, seeded and minced
- 6 tablespoons whole milk
- 1/4 cup grated Gruyere
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon Dijon mustard
- 1 large egg, separated
- 4 cups micro greens
- 1 cup
- To make the soufflés, preheat oven to 400°F. Butter a non-stick mini-muffin tin with 12 1/8-cup wells that measure 1 3/4 inches in diameter and 3/4 deep.
- Mix 1 tablespoon of the flour with half the pine nuts in a small bowl. Dust tins with flour mixture. Tap out excess.
- Melt the 1 tablespoon butter in a small saucepan over medium-high heat. Stir in remaining flour and jalapeno. Cool, stirring, for about 2 minutes.
- Whisk in milk, bring to a simmer and cook, stirring constantly, for 3 minutes.
- Transfer to a bowl and add cheese, salt, pepper, mustard, and egg yolk. Stir until the cheese has melted and sauce is well blended. Cool to room temperature.
- Beat the egg white until firm but not stiff. Stir 1/4 of the beaten white into the cheese sauce. Gently fold the cheese mixture into the remaining egg white. Spoon into the prepared tin, sprinkle with remaining pine nuts and bake until puffed and golden, about 7 to 10 minutes.
- Cool in the tin on wire racks. When cool, run a small knife around the edges of each soufflé to loosen. The soufflés will fall as they cool. (They can be prepared up to a day ahead and refrigerated. Bake in muffin tins for 5 to 7 minutes.)
- Meanwhile, in a large bowl, toss together micro greens and Cranberry-Mango Vinaigrette. To serve, place generous portion of greens in center of plate and garnish with soufflés.
>>This recipe appears in
Episode #402.
>> For additional recipes and more, visit
www.ming.com
