Ingredients: 1 tablespoon Butter to coat the ramekin (soufflé dish),1 tablespoon All purpose flour to coat ramekin (soufflé dish),1 package (5.3oz). Chavrie® goat cheese,2 tablespoons Butter,2 tablespoons All purpose flour,4 ounces Milk,1 tablespoon Parmesan cheese (grated),4 ea. Egg yolks,1 teaspoon Dry mustard,3 ea. Egg whites
Instructions:
- Pre heat oven 400 F.
- Butter and Flour a 8 oz. souffl ramekin and refrigerate until ready to use.
- Melt the butter in a 1 qt. heavy gauge saucepan over medium heat add the flour and cook for 1 minute.
- Add milk and simmer on low heat for 3-5 minutes stirring frequently.
- Remove the saucepan from the heat and stir in the Chavrie, Parmesan cheese and dry mustard.
- Season to taste with salt and white pepper.
- Temper in the egg yolks mixing well and transfer the mixture to a stainless steel mixing bowl, cover with plastic wrap, set aside and keep warm.
- Whip the egg whites in a mixer to a soft peak.
- Gently fold the whipped egg whites into the Chavrie mixture mixing well then repeat with the remaining half of the whipped egg whites.
- Transfer into the butter floured ramekin and bake in the preheated oven for 15 20 minutes until the souffl rises and is golden brown.
- Serve immediately.
No Comments