Ingredients
- 45 grams butter, unsalted
- 2 tablespoons breadcrumbs
- 2 tablespoons cheese, parmesan Regiano finely grated
- 30 grams plain flour
- 450 milliliters milk
- ½ teaspoon fresh thyme finely chopped
- 4 medium egg yolks
- 225 grams cheese, goat crumbled
- 6 medium egg whites
- 1 teaspoon lemon juice
Directions
1. Butter 10 cm/4 inch ramekins with 15 grams of butter then coat with breadcrumbs and Parmesan cheese. |
2. Preheat oven to 220*C/425*F/GM 7. Place baking sheet in oven. |
3. Melt remaining butter in sauce pan then add flour. Cook for 2 minutes. Remove from heat and gradually add milk, stirring in between to form a smooth sauce. Season with salt and pepper and thyme. Simmer the mixture, stirring constantly, for 10 minutes. Pour mixture into a large bowl and cool for 10 minutes. Then beat in the egg yolks and goat's cheese. |
4. Whisk the egg whites with salt and lemon juice until soft to medium peaks. Meringue with cheese mixture, then fold in remaining whites. |
5. Spoon mixture into ramekins. Top hat mixture. Remove baking sheet from oven, place ramekins on it and place back into center of oven. Bake for 12-15 minutes until top is lightly brown and center still a bit wobblely. Serve immediately. |
 Notes:Original recipe serves 6. |
Categories
Vegetarian Main courseCheeseAppetizer, hotSoufflesBreakfast ideas
Vegetarian Main courseCheeseAppetizer, hotSoufflesBreakfast ideas
Keywords
Vegetarian Main courseCheeseAppetizer, hotSoufflesBreakfast ideas
Vegetarian Main courseCheeseAppetizer, hotSoufflesBreakfast ideas
Goat Cheese Soufflé. To import, drag image to your MacGourmet recipe box.
