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Belgian Endive Cheese Mold

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Belgian Endive And Cheese Mold With Tomato Sauce tastes smooth. Cheese adds up the taste of Belgian Endive And Cheese Mold With Tomato Sauce. It as easy to make.
Ingredients
  Belgian endive 2 1⁄2 Pound
  Prosciutto slice/Cooked ham 4
  Butter 2 Tablespoon
  Shallots 2 Large, finely chopped
  Milk 1 1⁄4 Cup (20 tbs)
  Veloute sauce 1 Cup (16 tbs)
  Eggs 2
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Grated swiss cheese 2 Tablespoon
  Fine dry breadcrumbs 1⁄3 Cup (5.33 tbs)
  White pepper To Taste
  Garlic 2 Clove (10 gm)
  Thyme sprig 1 Small
  Crushed tomatoes 1 1⁄4 Cup (20 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Sugar 1 Pinch
  Oregano 1 Pinch
  Olive oil 1 1⁄2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Preheat the oven to 350°F; grease a 5 cup souffle dish lightly with oil and sprinkle in 1/3 cup breadcrumbs, to coat the oiled surfaces evenly; tip out excess.
Bring a large saucepan of salted water to a boil; prepare the Belgian endive and blanch the leaves in the boiling water for 5 minutes.
Drain them well.
Shred the prosciutto.
Heat the butter in a very large nonstick skillet and fry the chopped shallots gently for 5 minutes, stirring.
Add the prosciutto or ham and cook for a few seconds then add the Belgian endive.
Continue stirring for 1 minute, then increase the heat a little and gradually stir in the milk.
Simmer, uncovered, for 20 minutes, stirring at frequent intervals; the mixture should turn into a thick, creamy mixture.
Season with a very little salt and some freshly ground pepper.
Make a thick veloute sauce; allow to cool for a few seconds before beating in the egg yolks one at a time with a wooden spoon, followed by both cheeses.
Turn into a large mixing bowl and combine with the Belgian endive mixture.
Season.
Pour boiling water from the kettle into a roasting pan and place in the oven; the water should be about 1 1/2 in deep.
Beat the egg whites with a small pinch of salt until very stiff but not dry or grainy; fold gently into the mixture in the mixing bowl, using a spatula.
Turn into the souffle dish, tap the bottom of the dish on the work surface to make the mixture settle and level, sprinkle the surface with a fine layer of breadcrumbs, and place the dish in simmering water in the roasting pan.
This bain marie water should come just over halfway up the side of the dish; top up with more boiling water if necessary.
Bake for about 40 minutes or until golden brown.
While it is cooking, make a mildly flavored, light tomato sauce: peel the garlic cloves, leave them whole but mince them slightly if you want a good garlic flavor, and fry gently over low heat with the thyme in 1-1/2 tbsp olive oil.
Add thepassato, sugar, 1/2 tsp salt, and 1/4 cup dry white wine.
Cover and simmer for 20 minutes.
Remove the thyme stalk and the garlic cloves, stir in 1/4 cup of water, add salt and pepper to taste and a pinch of oregano, and cook uncovered for 1 minute, stirring.
Keep this pouring sauce hot.
Take the cooked mold out of the oven and leave to stand and settle for 5 minutes before running the sharp point of a knife round the inside edge of the dish.
Turn a heated serving plate upside down on top of the souffle dish and hold the two dishes together as you turn the serving dish the right way up again and release the mold onto it.
Pour just a little sauce over the top of the mold, to trickle down the sides, top with a sprig of basil if wished, and hand round the remaining sauce separately.

Recipe Summary

Course: 
Main Dish
Ingredient: 
Vegetable

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