Bring a touch of lightness to your festive meal with this Crab and Wild Garlic Soufflé . Perfect as a Christmas starter, this soufflé combines the sweetness of crab with the slightly herbaceous freshness of wild garlic. Easy to make, but cooked just before serving, it will surely delight your guests. An ideal starter to start a Christmas meal on a gourmet and delicate note.
Ingredients
Preparation
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Prepare the base of the soufflé: Preheat the oven to 180°C and butter and flour 4 ramekins (with gluten-free flour). In a saucepan, melt the butter over low heat. Dissolve the cornstarch in a tablespoon of water and add it to the saucepan. Mix well to obtain a smooth paste (a roux). Pour in the milk gradually while stirring to avoid lumps. Leave to thicken over low heat until you obtain a creamy béchamel. Remove from the heat, add the egg yolks, crab meat, wild garlic, Gruyere cheese, salt, pepper, Espelette pepper and a pinch of nutmeg. Mix well.
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Beat the egg whites until stiff: Beat the egg whites until stiff with a pinch of salt. Gently incorporate them into the crab mixture, taking care not to break the whites to maintain lightness.
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Cooking the soufflés: Divide the mixture into the ramekins, filling up to three-quarters to allow room for the soufflé to expand.
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Place the ramekins in a gratin dish, then pour hot water into the dish up to halfway up the ramekins for cooking in a bain-marie.
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Bake for 20 to 25 minutes, until the soufflés are golden brown and puffy. Do not open the oven before it is completely cooked!
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Serve immediately: Remove the soufflés from the oven and serve them immediately, before they fall. Unfortunately I waited too long and they fell back! But they were still delicious.
