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Goat Cheese and Herb Souffles
by Kathy Gunst
Making a soufflé in an individual-size ramekin is simple to make and fun to serve, and your guests will think that you spent the entire day in the kitchen. This soufflé is filled with creamy, tangy Ile de France goat
cheese and savory, fresh herbs and is as light as air to eat. I like to serve the soufflés accompanied with a winter salad of watercress, chopped endive, and apples. Preparation time: Approx. 15 to 20 minutes
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2 1/2 tablespoons butter |
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1 1/2 tablespoons flour |
1/2 cup milk, plus 2 tablespoons |
1 tablespoon fresh chopped rosemary, or 1 teaspoon dried |
1 tablespoon fresh chopped thyme leaves, or 1 teaspoon dried |
Salt and freshly ground black pepper |
3 eggs at room temperature |
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Directions:
- Preheat oven to 350 degrees. Use 1 tablespoon of the butter to grease the bottom and sides of four ¾-cup ramekins or soufflé dishes. Place 1 tablespoon of the goat
cheese in the bottom of each ramekin and set aside.
- In a medium saucepan, melt the remaining 1 ½ tablespoons butter over low heat. Stir in the flour and cook about 2 minutes, until the paste begins to turn a pale golden color. Slowly whisk in the milk and let cook until thick, about 4 minutes. Crumble the remaining goat
cheese into the milk sauce, whisk, and let cook 1 minute, or until melted and smooth. Add the rosemary, thyme, salt, and pepper, and stir until smooth.
- Separate the eggs, placing all three whites into the bowl of an electric mixer and set aside.
- In a small bowl, whisk 2 of the egg yolks (discard the third yolk). Add the yolks to the milk/cheese sauce and let cool while you whip the whites.
- Whip the egg whites until fluffy and risen, but not dry. Using a spatula, gently fold half the whites into the cooled milk/cheese sauce, and then gently fold in the remaining whites. Divide the soufflé mixture between the four prepared ramekins, filling them up to the top. Place the ramekins on a cookie sheet and bake on the middle shelf of the preheated oven for about 20 to 22 minutes, or until puffed, and a light golden brown. When you wiggle the ramekin, the soufflé should move as whole and not look raw or too wobbly. Serve immediately.
- Serves 4
By Kathy Gunst |
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