Feather Souffle Roll with Shrimp Filling
Submitted by Bradhadair
Feather souffle roll bakes an ethereal egg-white souffle flat in a jellyroll pan, then rolls it around a cream cheese shrimp filling with horseradish and sour cream. An elegant sliced appetizer.
YIELD
27 slicesPREP
25 minCOOK
35 minREADY
5 hrsThe jellyroll-pan souffle that thinks it’s a cake. This airy roll is built on a classic bechamel base enriched with egg yolks, then lifted with stiff-peaked egg whites and baked flat instead of puffed. The result is a pillowy, almost weightless sheet that can be rolled without cracking.
The damp towel trick is the clue every souffle-roll recipe depends on. Covering the hot souffle and flipping it out onto a damp cloth keeps the sheet supple, so it rolls tightly without tearing into jagged pieces.
The shrimp filling is a bold mix of cream cheese, sour cream, prepared horseradish, hot pepper sauce, and chopped green onion, giving each cool spiraled slice both creamy richness and a sharp bite. Perfect for a holiday tray or cocktail hour.
Pro Tips
- Beat the egg whites only to stiff but not dry peaks. Overbeaten whites break and make the souffle flat and grainy.
- Keep the towel genuinely damp, not wet. Soggy towels leave the souffle too moist to roll cleanly.
- Chill both the rolled souffle and the filled roll for the full times given. Shortcutting this makes slicing a disaster.
- Use an electric knife for clean ½-inch slices. Regular knives tear through the delicate souffle.
Variations
Ingredients
Directions
Feather Souffle Roll: Grease bottom and sides of a 15×10×1-inch jellyroll pan with vegetable oil. Line bottom of pan with wax paper, allowing paper to extend beyond ends of pan. Grease wax paper, flour wax paper and sides of pan. Set aside.
Combine flour and ½ cup milk in a small saucepan, stirring until well blended. Stir in remaining 1 cup milk. Cook over medium heat, stirring constantly, until thickened. Beat egg yolks in a small mixing bowl at high speed of an electric mixer until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in salt, pepper, and nutmeg. Transfer mixture to large bowl, and let cool.
Beat egg whites until stiff but not dry; fold into milk mixture. Spread evenly in prepared pan; bake at 375 for 20 to 25 minutes or until lightly browned.
Remove from oven; loosen edges of souffle with a metal spatula. Immediately cover pan with a dampened cotton towel and invert pan and towel together, turning souffle out onto towel. Carefully peel of wax paper.
Cover souffle with a clean piece of wax paper, and starting at long side, role up souffle, wax paper, and towel together. Cool completely on a wire rack; chill 3 to 4 hours.
Carefully unroll souffle, spread with shrimp filling. Roll up tightly, wrap in plastic wrap. Chill 3 hours. Remove plastic wrap and cut into 27 (½-inch) slices, using an electric knife. Garnish with whole shrimp and fresh parsley sprigs if desired.
Shrimp Filling: Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Cover and chill. Peel, devein, and chop shrimp; set aside.
Combine cream cheese and next 5 ingredients in a medium mixing bowl; beat at medium speed of an electric mixer until smooth. Stir in chopped shrimp and green onions.
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