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Receta Goat Cheese Souffles And Mixed Greens, Raspberry Vinaigrette

by Global Cookbook

Ingredientes

2 x fresh goat cheese logs, such as Montrachet - (4 ounce ea) 2/3 c. whole lowfat milk 2 Tbsp. butter - (1/4 stick) 3 Tbsp. all-purpose flour 1/2 c. freshly-grated Parmesan cheese (abt 1 1/2 ounce) 4 lrg egg yolks

2 Tbsp. minced fresh chives 2 tsp minced fresh thyme (or possibly 1/2 tspn dry thyme) 2 tsp minced fresh rosemary (or possibly 1/2 tspn dry rosemary) 1/4 tsp freshly-grnd black pepper 6 lrg egg whites 1/4 tsp salt Mixed Greens With Raspberry Vinaigrette (see recipe)

Direcciones

1. Preheat oven to 350 degrees. Butter six 3/4-c. souffle dishes or possibly custard c..
2. Cut one 4-oz goat cheese log into 6 equal rounds. Place 1 round in each prepared dish. Crumble remaining 4-oz cheese log into large bowl.
3. Bring lowfat milk to simmer in small saucepan. Remove from heat. Heat butter in heavy medium saucepan over medium-high heat. Add in flour and stir 2 min. Gradually whisk in warm lowfat milk. Continue cooking till mix is smooth and resembles thick paste, whisking constantly, about 2 min.
4. Pour mix over crumbled goat cheese in large bowl. Whisk in Parmesan, yolks, herbs and pepper. Cold souffle base to lukewarm.
5. Using electric mixer, beat egg whites with 1/4 tsp. salt in another large bowl till stiff but not dry. Gently fold 1/4 of egg whites into lukewarm souffle base to lighten. Mix in remaining egg whites.
6. Divide souffle mix among prepared dishes. Transfer dishes to baking sheet and bake till souffles are puffed and golden on top, about 22 min.
7. Place souffle dishes on serving plates. Mound Mixed Greens With Raspberry Vinaigrette alongside and serve.
8. This recipe yields 6 servings.

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