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1
Preheat oven to 375F.
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2
In a small bowl cover dried tomatoes with boiling water by 1 inch.
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3
Soak dried tomatoes 30 minutes.
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4
Drain tomatoes in a sieve and pat very dry.
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5
Quarter and seed plum tomatoes.
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6
Cut tomatoes into 1/4-inch dice and drain on paper towels.
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7
Pat tomatoes dry.
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8
Cut mozzarella into 1/4-inch dice.
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9
Cut off and discard top thirds of rolls.
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10
Hollow out centers of rolls, leaving a 1/3-inch-thick shell.
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11
Melt 2 tablespoons butter and brush insides of shells.
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12
Season shells with salt and pepper and arrange on a baking sheet.
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13
In a saucepan melt remaining 2 tablespoons butter over moderately low heat and whisk in flour.
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14
Cook roux, stirring, 3 minutes and whisk in milk and cream.
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15
Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes.
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16
In a food processor puree together milk mixture, dried tomatoes, parsley, and salt and pepper to taste until smooth.
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17
Separate eggs.
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18
Transfer puree to a large bowl and stir in yolks, plum tomatoes, and mozzarella.
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19
Cool mixture completely.
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20
Bread shells, egg whites, and tomato mixture may be chilled, covered, up to 6 hours.
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21
In a large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks.
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22
Stir one fourth whites into tomato mixture to lighten and fold in remaining whites gently but thoroughly.
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23
Divide souffle mixture among shells and run tip of a knife around edges of souffles to aid rising.
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24
Bake souffles in lower third of oven until puffed and golden brown, 18 to 20 minutes.
