Goat Cheese Soufflé
Servings: 4
Ingredients:
-
1/4 cup (50 mL) flour
1 tsp (5 mL) chopped fresh rosemary (or 1/4 teaspoon/1 mL crushed dried)
1 cup (250 mL) milk
4 oz (125 g) goat cheese or herbed cream cheese
4 eggs, separated
Preparation:
Preheat oven to 350°F (180°C)
In saucepan, heat 3 tablespoons (50 mL) vegetable oil over medium heat; cook flour, rosemary, 1/2 teaspoon (2 mL) salt and 1/4 teaspoon (1 mL) pepper, stirring, for 1 minute.
Gradually pour in milk; cook, whisking, for about 5 minutes or until smooth and very thick.
Remove from heat. Add cheese; stir. Let stand for 5 minutes. Whisk in egg yolks, 1 at a time.
In bowl, beat egg whites until stiff peaks form; fold one-quarter into cheese mixture. Fold in remaining whites. Spoon into 11- x 7-inch (2 L) baking dish.
Bake soufflé in oven for about 30 minutes or until puffed, golden and tester inserted in centre of soufflé comes out clean.




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