Miso Honey Glazed Cheese Soufflé with Pickled Daikon Granita
Airy cheese soufflé with miso-honey glaze paired with refreshing pickled daikon granita for probiotic benefits and winter immune support in breakfast-dessert form
Time Breakdown
Ingredients (4 servings)
- 3.57 ozgruyere cheese, finely grated
- 1.79 ozparmesan cheese, finely grated
- 1.43 ozbutter
- 1.43 ozall-purpose flour
- 1.27 cupswhole milk, warm
- 5 largeeggs, separated
- 20 gwhite miso paste
- 2 2/3 tbsphoney
- 2 tsprice vinegar
- 7.14 ozdaikon radish, pickled and drained
- 2.14 ozsugar
- 1.05 cupswater
- 1 tbspyuzu juice, or lemon juice
- 20 gbutter, for ramekins
Instructions
- 1
For granita, dissolve sugar in water. Finely chop pickled daikon, blend with syrup and yuzu. Pour into shallow pan, freeze 4 hours, scraping every 45 minutes.
15min - 2
Make miso glaze by whisking miso, honey, and vinegar until smooth. Set aside. Preheat oven to 190°C and butter 4 ramekins, dust with extra parmesan.
5min - 3
Make béchamel by melting butter, whisking in flour, cooking 2 minutes. Gradually add warm milk, cook until thick. Cool slightly, beat in yolks and cheeses.
8min - 4
Beat egg whites with pinch of salt to stiff peaks. Fold 1/4 whites into cheese base to lighten, then fold in remaining whites in 2 additions.
6min - 5
Divide mixture among ramekins, filling 3/4 full. Run thumb around inside edge to create top hat effect. Bake 18-20 minutes until golden and risen.
20min - 6
Brush hot soufflés with miso glaze immediately upon removing from oven. Serve with scoops of pickled daikon granita on the side.
2min
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