Lunchbreak: Sweet and savory souffles prepared by chef Michael Lachowicz of Restaurant Michael

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Chef Michael Lachowicz

Restaurant Michael
64 Green Bay Road
Winnetka
(847) 441-3100

www.restaurantmichael.com

Gluten Free Spring Pea and Truffle Souffle

Ingredients:
3 egg yolks
2 ounces fresh spring pea puree
1 teaspoon truffle puree (purchased from your favorite gourmet shop is perfect)
1/2 teaspoon fine Cognac or Armagnac
4 room temperature egg whites
1 ounce granulated sugar
1/8 teaspoon cream of tartar

Directions:
Combine yolks, pea puree, Cognac and truffle in an oversized bowl. In a separate stainless steel, copper or glass bowl, whip egg whites to a light froth. Add cream of tartar and continue to whip until soft peaks are formed. Add sugar around edge of bowl and continue to whisk until just before whites form slightly less than stiff peaks and a take on a sheen. Fold 1/3 of whites vigorously into base, add remaining 2/3 of whites to base and fold gently. Place in a buttered and Parmesan cheese coated souffle dish and bake at 375 until soufflé creeps up the sides of the dish. Time will vary based on oven and size of dish. If cooked all in one dish, approx. 14 minutes. If placed in 4 separate dishes, approximately 8 minutes. (Reduce cook time by 1/3 if convection is used.)

Spring Pea Puree

Ingredients:
8 oz. fresh spring peas (blanched in heavily salted water and chilled immediately in ice water)
5 oz. chicken stock
2/3 teaspoon salt
1/8 teaspoon ground white pepper
1/2 cup, loosely packed, fresh parsley
2 cloves garlic sliced
1/2 cup diced white onion
1 Tablespoon unsalted butter

Directions:
Gently cook, with no color, the onions and garlic in butter until soft. Season with salt and white pepper. Add chicken stock and bring to a simmer. In a blender, place the blanched peas and parsley leaves, pour hot stock mixture over peas and blend on high until smooth. Chill immediately over ice and store in an air tight contained, refrigerated for up to 2 days.

Strawberry Souffle

Souffle Base   (can be made up to 2 days in advance)
3 ounces master pastry cream
1 egg yolk
2 ounces master fruit (strawberry) puree
1 teaspoon berry liquor of your choice

Whites
4 room temperature egg whites
1.5 ounce granulated sugar
1/4 teaspoon cream of tartar

Directions:
Add souffle base to an oversized bowl. In a stainless steel, copper or glass bowl, whip the room temperature whites to a froth. Add cream of tartar, continue whipping. When soft peaks are formed, add sugar around outer edge of bowl and continue whipping until whites form slightly less than stiff peaks and take on a sheen. Fold 1/3 of whites vigorously into base. Add remaining 2/3 of whites to base and fold gently. Place in buttered and sugared souffle dish and bake at 375 until souffle creeps up the sides of the dish. Time will vary based on oven and size of dish. If cooked all in one dish approximately 14 minutes. If placed in 4 separate dishes, approximately 8 minutes. (Reduce cook time by 1/3 if convection is used)

Pastry Cream Master

Ingredients:
2 egg yolks
1/4 cup granulated sugar
1 Tablespoon corn starch
1 Tablespoon all-purpose flour
1 cup whole milk
1/2 split vanilla bean or 3/4 teaspoon pure vanilla extract
-pinch of salt

Directions:
Combine milk, vanilla and salt in a sauce pot and bring to a simmer. In a bowl, combine yolks, sugar, flour and corn starch. Mix well. Pour hot milk over yolks while whisking. Place all back in sauce pot and heat while stirring gently until the mixture thickens to coat the back of a spoon. Chill.

Fruit Puree Master

Ingredients:
4 ounces fruit (strawberry puree) unsweetened
1.75 ounces granulated sugar
1 teaspoon cornstarch

Directions:
Combine all in a sauce pot. Bring to a simmer and chill.