Cheese Souffles in Tomato Shell ( Tomatoes Soufflees Jurassienn

• 12 firm large tomatoes, tops removed and hollowed out, pulp reserved for another use
• salt and pepper
• 4 tablespoons chives, minced
• 3 tablespoons unsalted butter
• 2 tablespoons flour
• 1 teaspoon cornstarch
• 18 teaspoon dry mustard
• 18 teaspoon garlic powder
• 1 pinch cayenne
• 12 teaspoon salt
• 14 teaspoon white pepper
• 12 cup half-and-half
• 6 eggs, separated whites beaten until stiff, but not dry
• 1 34 cups gruyere cheese, grated
• chives (to garnish)

1. Tomatoes:.
2. Advance preparation.
3. Sprinkle salt and pepper in the hollow out tomatoes.
4. Put 1 teaspoon of chive in the bottom of each tomato.
5. May be prepared in advance.
6. For Souffles:.
7. Preheat oven to 350 degrees.
8. Melt butter over medium low heat, whisk in flour to form a light roux.
9. Gradually whisk in dry mustard, garlic powder, cayenne, salt and white pepper, half and half and 3 egg yolks.
10. Cook over low heat with out boiling until the mixture thickens, stirring constantly.
11. about 3 minutes.
12. Remove from heat and stir in cheese and last 3 eggs.
13. Allow mixture to cool, before folding in the egg whites.
14. Spoon mixture in tomato shells and fill 3/4 full.
15. Place on a parchment lined baking sheet and bake for 15 to 20 minutes.

tomatoes, salt, chives, unsalted butter, flour, cornstarch, mustard, garlic, cayenne, salt, white pepper, eggs, gruyere cheese, chives

Taken from www.food.com/recipe/cheese-souffles-in-tomato-shell-tomatoes-soufflees-jurassienn-458098 (may not work)