Goat Cheese Souffle

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Title: Goat Cheese Souffle
Time To Cook (in minutes): 60
Difficulty (1-4): 2
Rating (1-4): 3
Tags: dinner
Time: 60 minutes

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6 - egg whites, at room temperature
3 - egg yolks
1.5 c milk
4 sprigs herbs thyme, rosemary, or sage are all good here
1 tbsp shallots (chopped)
3 tbsp butter
2 tbsp flour
0.2500 ts Cream of tartar
2 tbsp grated parmesan cheese
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Preheat an oven to 350.

Butter an 8 quart casserole dish. Coat the inside with the cheese. If you happen to have the stuff that comes in a green can, you can use that. Just between you and me, this is probably the only thing that cheese is good for.

In a small sauce pan heat the milk with the herbs and shallots. Stir it until it starts to foam on the edges. Don't let it boil. Turn the heat off and cover it. Let it sit for 15 minutes or so.

Melt the butter in a skillet and add the flour when it starts to foam. Stir until it starts to brown. Now strain the milk into the flour mixture all at once. Stir this until the whole mixture starts to thicken. Off heat and mix in the egg yolks and goat cheese.


Put the egg whites and cream of tartar into a mixing bowl and beat until you have stiff peaks. Spoon about 1/4 of the beaten eggs into the skillet to lighten the roux. Mix this together and pour it into the rest of the eggs and combine.

Pour the souffle into the casserole dish and place in the oven. Bake until it starts to brown on the top and a knife comes out clean. About 25 minutes.

Source: http://tiny-kitchen.blogspot.com/2008/10/goat-cheese-souffle.html
Guid: http://tiny-kitchen.blogspot.com/2008/10/goat-cheese-souffle.html

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Exported from The Tiny Kitchen iPhone App