Goat’s Cheese Souffle

In Egg, Souffle on July 13, 2012 at 6:06 am

Sincerest apologies for yet another period of absence! What can I say, other than I have been busy as usual and quite without time to cook. I’ve been craving a souffle for a while, but kept putting it off. It’s one of those foods that you associate with entertaining and don’t bother to make yourself, even though it’s relatively straightforward. I got this recipe out of a new cookbook that belongs to my mother. It’s a beautiful gigantic thing put out by the Australian Womens Weekly. I couldn’t be bothered making the creamed spinach sauce which they suggest to go with it, but I imagine that would be a delicious accompaniment.

30 g butter

3 tbsp flour

approx. 1 cup milk

4 eggs, separated

1/4 tsp cayenne pepper

approx. 150 g firm goat’s cheese, crumbled

Preheat oven to 220 degrees. Oil the souffle dish(es) and place on a baking tray. Melt the butter in a small saucepan, add flour. Cook, stirring until the mixture bubbles and thickens. Gradually add milk, stir until thickening. Add cayenne pepper. Transfer to a large bowl and stir in egg yolks and goat cheese. Cool for 5 minutes. Beat egg whites in another bowl until soft peaks form, fold the whites into the cheese mixture in two batches. Be very gentle when mixing! Transfer the mixture to dish(es). Bake until the souffle is puffed up and risen and browned slightly.


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