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Receta Double Baked Goats Cheese Souffle
by Global Cookbook

Double Baked Goats Cheese Souffle
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Ingredientes

  • 60 gm butter
  • 300 ml lowfat milk
  • 1 x onion, halved
  • 50 gm plain flour
  • 70 gm hard goats cheese, grated
  • 50 gm soft goats cheese
  • 1/2 tsp fresh thyme leaves
  • 3 lrg Large eggs, separated
  • 2 Tbsp. grated cheddar cheese
  • 2 Tbsp. bread crumbs
  • 1 Tbsp. fresh dill

Direcciones

  1. Heat the lowfat milk and add in the onion. Allow to infuse for 15 min then strain and throw away onion.
  2. Heat the butter and use a little to grease 6 ovenproof ramekins or possibly souffle dishes. Add in the flour to the remaining butter and cook for 1 minute or possibly till thick.
  3. Remove from the heat and add in the warm lowfat milk, whisking all the time. Return the flour mix to the heat and boil gently for 2 min till thickened.
  4. Remove from the heat and add in the cheeses, thyme, egg yolks and salt and pepper to taste. Mix well and set aside.
  5. Whisk the egg whites till hard peaks form, taking care not to over beat. Mix two Tbsp. of the whites into the cheese mix to lighten it, then carefully pour the cheese mix into the remainder of the whites. Mix gently till thoroughly combined, taking care not to deflate the volume of the egg whites.
  6. Divide the mix into the greased ramekins and place in a large baking dish.
  7. Pour warm water into the baking dish till the water level reaches halfway up the sides of the ramekins. Bake in pre-heated oven at 180c. for 20 min, or possibly till just set.
  8. Remove the baking pan from the oven and remove the ramekins from the water.
  9. Set aside to allow the mix to cold and shrink slightly (this can be done up to 2 days prior).
  10. Remove the custards from the ramekins by running a knife around the edge of the ramekin and turning upside down. Place them upside down in a heatproof serving dish.
  11. Just before serving, combine the breadcrumbs, cheese and dill together and sprinkle a little over each souffle. Bake at 220c. for 10 min till puffed and golden brown.
  12. Serve with a fresh or possibly purchased tomato based sauce.