April 25, 2010

Cheese Soufflés

This is a simple and elegant approach to present eggs and cheese, and yet makes an enjoyable meal. It is great served by itself or with a salad and fruits.
1 cup milk
3½ ozs. soft goat cheese
3 eggs, separated
3 Tbsps. chopped mixed herbs (chives, tarragon, and sweet basil)
¼ tsp. salt
¼ tsp. ground black pepper
2 Tbsps. all-purpose flour
2 Tbsps. unsalted butter
5-6 ramekins (glass or ceramic)
1. In a saucepan melt the butter over medium heat, add the flour and stir vigourously for about 30 seconds to remove lumps. Remove from heat and gently add in the milk and mix until mixture become smooth. Next, return saucepan to the heat and stir constantly until the mixture thickens slightly, but not lumpy. Remove from heat to cool.
2. Preheat oven to 400°F. Butter the ramekins well on all sides.
3. In a clean bowl, beat in the cheese, egg yolks, herbs, salt and pepper. In another bowl, beat the egg whites unitl it resembles soft peaks. Fold in the egg whites gently into the cheese mixture.
3. Spoon the cheese mixture into prepared ramekins and bake in oven for 15-20 minute until mixture risen and golden on top. Remove from oven to cool. Serve it straight from the ramekins or turn them out onto plates.
Printable Recipe

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