Ingredients Jump to Instructions ↓

  1. 12 firm large tomatoes, tops removed and hollowed out, with pulp reserved for another use Salt and pepper

  2. 4 tablespoons 60 mL 3 tablespoons 45 mL 2 tablespoons 30 mL 1 teaspoon 5 mL 18; teaspoon

  3. 0 1/2 mL 18; teaspoon

  4. 0 1/2 mL 1/2 teaspoon 3 mL 1/4 teaspoon 1 mL 1/2 cup 120 mL 6 eggs, separated, whites beaten until stiff but not dry

  5. 1 3/4 cups 420 mL

Instructions Jump to Ingredients ↑

  1. Sprinkle the hollowed-out interior of the tomatoes with salt and pepper. Place 1 teaspoon [5 mL] of the minced chives in the bottom of each tomato and reserve until needed. (The tomatoes can be prepared several hours in advance.) Melt the butter over medium-low heat, then whisk in the flour to form a light roux. Gradually whisk in the cornstarch, mustard, garlic powder, cayenne, salt, white pepper, half-and-half, and three of the egg yolks. Cook over low heat, without boiling, until the mixture has thickened, stirring constantly. Remove from the heat and stir in the cheese and the remaining 3 egg yolks. Allow the mixture to cool before folding in the beaten egg whites. Spoon the mixture into the tomatoes, filling them three-fourths full. Arrange the filled tomatoes in a parchment-lined baking pan and bake at 350°F [175°C] for 15 to 20 minutes, or until the soufflés have risen and are golden brown. Serve immediately. Serve each guest one tomato, garnished with chive leaves inserted into the soufflé at its edge.


Send feedback