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Garlic & Goat Cheese Souffles
Serves 6
- 1 head of garlic
- 1 cup (250 ml) milk
- 1/2 cup (125 ml) water
- 2 tbsp butter, plus extra for greasing
- 2 tbsp all-purpose flour
- 5 oz (150 g) goat cheese, diced
- 6 eggs, separated
- salt and black pepper to taste
- fresh chives to garnish
- * 62/3-CUP (150-ml) souffle dishes
STEPS :
- Separate and peel the garlic cloves. Put the milk, measured water, and all but one
of the garlic cloves into a saucepan. Bring to a boil, then simmer for 15-20 minutes,
until the garlic is tender and the liquid has reduced to 1 cup (250 ml). Leave to
cool. Lightly mash the garlic in the milk.
- Melt the butter in a saucepan, add the flour, and cook, stirring, for 1 minute.
Remove from the heat and gradually blend in the garlic milk.
- Return to the heat and bring to a boil, stirring constantly, until the mixture thickens.
Simmer for 2-3 minutes. Transfer to a large bowl and leave to cool for 10 minutes.
Chop the remaining garlic clove.
- Add the chopped garlic, diced goat cheese, egg yolks, and salt and pepper to taste
to the cooled sauce.
- In a large bowl, whisk the egg whites until stiff but not dry. Stir 1 tbsp of the
egg whites into the garlic and cheese mixture, then fold in the remaining egg whites.
- Lightly butter the souffle dishes, pour in the souffle mixture, and bake in a 350癋
(l80癈) oven for 15-20 minutes. Serve immediately, garnished with chives.
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