Goat cheese souffles: Submitted by: Dany | Date Added: 26 Sep 2011
Listed in: Entree

1 / 2 cup, firmly packed (50 g) of powdered walnut, hazelnut or almond
2 tsp. to table butter, softened
1 tsp. at the table with flour
5 tbsp. milk at the table
Salt and black pepper
3 1 / 2 oz (100 g) goat cheese farm
1 large egg yolk
3 large egg whites

Preheat oven to 375 degrees F. Boil water in a saucepan. Spread nuts powder in a pan without fat. Fry over low heat, stirring.

Coat 4 ramekins with butter and spread half of the powder of roasted nuts. Turn the molds to coat the bottom nut and the wall.

Melt remaining butter in a saucepan. Stir in flour, stir over low heat 30 seconds, then pour the milk, whisking. Bring to boil and thicken, stirring constantly. Salt and pepper.

Cut cheese into small cubes. Incorporate in half the béchamel. Once the cheese is melted, remove from heat and add the egg yolk.

Beat the egg whites until stiff. Using a spoon, fold in the third preparation, mix well, then gently fold the rest.

Divide remaining cheese into 4 ramekins. Fill with the soufflé. Place ramekins in large baking dish and pour boiling water around halfway up the containers. Bake 10 minutes at the top of the oven, the soufflé should be puffed and golden. Serve right out of the oven.

Makes 4 servings

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