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Goat Cheese and Chive Soufflés
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Servings:
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about
scaling
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Cook Time: |
45 Min |
Prep Time: |
25 Min |
Cook Method: |
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Cook Temp: |
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1. Preheat oven to 375‹F. Butter six 3.4-cup (6 oz.) ramekins or custard cups. Place ramekins on a baking sheet.
2. In a large, heavy saucepan, melt butter over medium heat. Whisk in flour. Cook, whisking, 1 to 2 minutes or until mixture
is just golden. In a slow stream, whisk in milk. Raise heat so mixture bubbles gently, and cook, whisking, about 2 minutes or
until thickened enough to coat the back of a spoon. Remove pan from heat.
3. Crumble 11.2 logs goat cheese and add to milk mixture, stirring and breaking up any clumps until cheese melts. Stir in chives,
salt, and pepper. Whisk in egg yolks. Crumble remaining 1.2 log goat cheese into small clumps and stir gently into mixture,
allowing clumps to remain whole.
4. In a large bowl, use an electric mixer on medium high to beat egg whites until they just hold stiff peaks. Fold 1.4 of whites
into yolk mixture to lighten it, then gently fold in remaining whites. Divide mixture among ramekins. Sprinkle tops with Parmesan,
if desired.
5. Bake souffles until puffed and golden, about 18 minutes. Souffles may deflate once theyfre out of the oven, but will still taste delicious. Serve immediately.
Source: Courtesy of Hannaford fresh magazine July-Aug 2009
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2 Tbs |
Unsalted butter |
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2 Tbs |
All purpose flour |
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1 cup |
Whole milk |
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4 oz |
Vermont Butter & Cheese Company herb-coated fresh goat cheese divided |
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1/4 cup |
Chopped fresh chives |
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1/2 tsp |
Kosher salt |
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1/8 tsp |
Black pepper, freshly ground |
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4 ea |
Large whole eggs, raw |
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4 Tbs |
Parmesan cheese, grated |
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