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GOAT CHEESE SOUFFLÉS
•
1
1
1
1/2 T. butter (more for buttering ramekins)
1/2 T. flour
C. milk
•
•
•
Sea salt
• Freshly−ground black pepper
• 5
• 8
eggs, separated
oz. goat cheese
Preheat oven to 400ºF. Place baking sheet on bottom rack of oven. Generously
butter four 1 1/2 cup ramekins; place in freezer.
In a small pan over medium heat, melt butter. When foam subsides, add flour and
whisk to combine. Cook, whisking constantly, until mixture begins to darken (this is
a roux!). Slowly add milk, whisking so lumps do not form, and simmer until mixture
thickens. Remove from heat. Season generously with salt and pepper. Whisk in
egg yolks. Set aside.
Place egg whites and a large pinch of salt in the bowl of a mixer. Mix until whites
form fairly stiff peaks. Using a rubber spatula, add a third of the egg whites to
sauce and fold until combined. Add sauce to remaining egg whites and fold until
well mixed. Crumble cheese over mixture. Fold mixture once or twice to disperse
cheese, but do not break it up. Remove ramekins from freezer. Spoon mixture into
them, being careful not to smear sides and leaving 1/2 inch on top.
Place ramekins on baking sheet and bake 16 to 18 minutes, until soufflés have
risen and are still a little wobbly. Remove from oven and serve immediately.
GOAT CHEESE SOUFFLÉS
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