Rolled Roasted Red Pepper Souffle

Yield: 6-8

Preparation Time:


    • 1 cup fresh or frozen corn
    • 8 oz. heavy whipping cream
    • 1 cup thinly sliced green onions
    • 4 oz. The Perfect Purée Roasted Red Pepper,  thawed
    • 1 cup + 1 tbsp. grated Parmesan cheese
    • salt and cayenne pepper to taste
    • 6 oz. butter
    • 1/2 cup all-purpose flour
    • 16 oz. hot milk
    • 4 egg yolks
    • 4 egg whites at room temperature
    • Roasted Red Pepper,  as needed
1. In a medium skillet stir together corn and 1/2 cup of the heavy cream over medium low heat. Simmer the mixture, stirring constantly, for 4 minutes. Stir in onions and remaining cream; simmer, stirring occasionally, 5 minutes more or until mixture is thick and cream is absorbed.
2. Stir in the Roasted Red Pepper puree and 1/2 cup of the Parmesan cheese. Season to taste with salt and cayenne pepper. Set aside to use as filling.
3. Preheat the oven to 400° F. Line a 15″x10″x1″ jelly roll pan with foil. Grease the foil with 2 tbsp. of the butter; set aside.
4. In a saucepan melt 2 tbsp. of butter; stir in flour and cook for 3 minutes over medium heat, stirring constantly. Gradually stir in the hot milk, stirring constantly, until mixture is thickened and smooth. Cook 1 minute more.
5. Whisk in egg yolks, one at a time, beating well after each addition. Stir in the remaining 1/2 cup Parmesan cheese. Remove from heat. On high speed of electric mixer beat egg whites to stiff peaks; gently fold into yolk mixture until no traces of white remain. Do not stir.
6. Pour batter evenly into prepared pan, smoothing top with a rubber spatula. Bake for 20 minutes or until golden brown and firm to the touch. Remove from oven; cool 2 minutes. Top with a clean dish towel; carefully invert soufflé onto towel.
7. Carefully peel off foil. Spread the corn and roasted pepper filling over soufflé, leaving a 1″ border on all sides. Using the towel to help lift the edge of the soufflé, roll it up from the long side, jelly roll fashion, without enclosing the towel. Transfer rolled soufflé to an ovenproof platter.
8. Spread remaining 2 tbsp. butter over soufflé and sprinkle with 1 tbsp. of Parmesan cheese. Return to oven for 10 minutes. Serve soufflé, sliced crosswise, with additional warmed Roasted Red Pepper puree mixed with cayenne pepper to taste.
9. * Soufflé may be made several hours ahead to this point. Cover with plastic wrap and refrigerate until serving time. To serve, bring to room temperature and bake in a 350° F. oven for 25 to 30 minutes or until heated through.
Serving Suggestion:
Serve the slices on top of the Roasted Red Pepper puree; garnish with snipped chives or basil leaves. Perfect accompanied by a fresh fruit salad or a Caesar salad.

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