Last week in my usual university holiday, half-asleep, cooking-show-surfing television daze I discovered an ingredient I’d never heard of before; wasabi powder. Embarrassingly, my mind was blown. Finding intense flavours in powdered form is just so exciting as it’s a nice way to introduce wonderful, new flavours to food without destroying the science behind delicate pastries and such. I bought a little tin when I was out and about next but not before an encounter with a somewhat condescending staff member who insisted this powder would be “too super hot” for me (sigh, it’s so difficult being a pasty ethnic sometimes. I will teach you how to chili). I assumed I’d do the usual macaron thing with this stuff (stay tuned!) however I came up with a dish a little more relevant to my lunchtime hunger today.
Most cheeses would be fine in this; I used some cheddar as it was the only cheese I had at home (don’t judge… I cook for myself and not for my blog; I just happen to blog about my what I cook :}) but I’d recommend a nice pecorino, it should go down a treat. Maybe even something smokey. Who knows, go nuts with it!
Savoury soufflés are more forgiving then their sugar-dredged counterparts due to their naturally “lumpy” nature; a good thing for those who are a little daunted by making these. There’s no need for ultra-flat surfaces here! Just wonderfully rustic deliciousness. This recipe will make around 4-6 soufflés, depending on the size of your ramekins.
Cheese + Wasabi Soufflé
50g butter (plus more for greasing ramekins)
3 tbs flour
1 cup milk
1 cup grated cheese of your choice
2 tsp wasabi powder
Salt to taste (this entirely depends on your choice of cheese)
1. Preheat oven to 190°C. Separate eggs into two bowls. Prepare ramekins by greasing with butter and dusting with breadcrumbs.
2. Place butter and flour into a small pot over medium heat until butter has completely melted, around a minute.
3. Add milk and stir continuously until the mixture pulls away from the pot. Reduce heat and add egg yolks one at a time, vigorously stirring until each is completely combined.
4. Remove from heat and add cheese, wasabi powder and salt and once again stir to combine.
5. Beat separated egg whites until peaks form. Add half to the cheese mixture and gently fold to combine. Repeat with the remaining egg white.
6. Carefully pour soufflé mixture into ramekins leaving 1cm from the top. Run your finger around the rims to tidy and ensure they will rise neatly. Top them with additional breadcrumbs and grated cheese, if you like.
7. Place ramekins on a baking tray and bake for around 20 minutes. Serve immediately!
Good lunch. Good day!