You know you have toddlers at home when you frantically need a bandaid and all you can find is this…
Goat Cheese and Chive Soufflé
To prepare the molds:
Grated parmesan cheese
For the soufflé
2 tbs butter
2 tbs flour
1/2 cup milk
generous pinch salt
pinch cayenne pepper
2 egg yolks
3 egg whites
1 tbs chopped chives or rosemary
1/4 cup finely grated Parmesan cheese
1/4 lb fresh goat cheese
- Preheat the oven to 400F.
- Brush the inside of the soufflé molds with melted butter and dust them with grated parmesan cheese.
- In a stainless saucepan, melt the butter over medium heat.
- Add the flour and cook, stirring constantly, until the mixture gives off a nutty aroma (about 3 minutes).
- Take the saucepan off the stove.
- Gradually whisk in the milk.
- Return the saucepan to the stove, cook, stirring occasionally for 2-3 minutes until the mixture is thickened and smooth.
- Cool slightly and whisk in the egg yolks.
- Season with salt and pepper.
- Beat the egg whites with a pinch of salt until they are stiff but not dry.
- Fold 1/4 of the egg whites into the yolk mixture to lighten the batter.
- With a rubber spatula, carefully fold in the remaining whites, chives (or rosemary), and parmesan cheese, trying not to deflate the whites.
- Layer a few crumbles of goat cheese in the prepared molds.
- Spoon the soufflé into the molds.
- Place on a baking sheet and bake for 12-14 minutes, or until golden brown. Serve immediately.
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