Culinary Explorer
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Soufflé de Jambon Carmen
Created by Chef Juliette
Rosy with tomato and red pepper, rich with finely cut ham, this savoury soufflé teaches the discipline behind every rise: reduce the purée until dry, then fold gently and bake without hesitation.
Soufflé de Jambon Carmen (Carmen-style ham soufflé) teaches one true thing: a soufflé is governed by water. The tomato and capsicum must become a thick, concentrated purée before they meet the eggs. Leave that purée wet and even beautifully whisked whites will struggle to lift it.
The original entry assumed a savoury soufflé preparation already waiting, a buttered timbale to hand, a fine sieve nearby, and a brigade quantity built around one pound of ham. For four, I have halved the ham, tomato, and capsicum together, chosen a béchamel-based panade, and exchanged the timbale for a 2-quart straight-sided soufflé dish. The ready-made base was brigade scaffolding and can go. The roux, hard reduction, fine-cut ham, whipped whites, and immediate baking are the dish, so they stay. One cook, one stove, one evening.
The finished Soufflé de Jambon Carmen rises rose-gold above its dish, with a tender savoury middle and red pepper julienne caught across the crown. Have everyone seated before it comes out. Before you touch the eggs, reduce the tomato purée until a spatula drawn through it leaves the pan clean.
Ingredients
canned whole tomatoes
Quantity
1/2 cup (120 ml / 115 g)
drained, pressed, and roughly chopped
red bell pepper (capsicum)
Quantity
3 tablespoons (45 ml / 35 g)
finely chopped
red bell pepper
Quantity
1 tablespoon (15 ml / 10 g)
cut in fine julienne (match-shaped rods)
| Ingredient | Quantity |
|---|---|
| canned whole tomatoesdrained, pressed, and roughly chopped | 1/2 cup (120 ml / 115 g) |
| red bell pepper (capsicum)finely chopped | 3 tablespoons (45 ml / 35 g) |
| red bell peppercut in fine julienne (match-shaped rods) | 1 tablespoon (15 ml / 10 g) |
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