Best Fresh Herb Souffle Recipes

CHEVRE AND FRESH HERB SOUFFLE

Steps:

• 1. Lightly oil shallow 12x8in (3L) gratin dish. Preheat oven to 425 degrees F. 2. In 3 qt saucepan, whisk milk into flour until smooth. Add garlic and slowly bring to boil, stirring often. 3. Stir in salt, pepper, nutmeg, cayenne, thyme, rosemary and parsley. Remove from heat. 4. Beat egg yolks. Beat a little hot sauce into yolks and then return yolk mixture to saucepan. Stir in goat/feta cheese. Taste sauce, it should be very well seasoned. 5. In large bowl, beat egg whites until peaks form. Stir one-quarter of whites into sauce bse to lighten and then fold in remaining whites gently. 6. Spoon souffle mixture lightlyinto gratin dish and sprinkle with Parmesan. Reduce oven temperature to 400 F. Bake souffle for 20 to 25 minutes, until browned and puffed. Serve immediately.

FRESH HERB SOUFFLE

Steps:

• In a 2-quart saucepan, heat the milk on medium heat. In a separate saucepan, melt the butter and stir in the flour. Stir and cook for two minutes. Add the warmed milk, and stir constantly over low heat until smooth and thick. This takes 3 to 5 minutes.
• Beat egg yolks with a fork or whisk. Stir a small amount of milk sauce in the egg yolks. Beat together, then pour in remaining milk sauce. Stir in cheese, mustard, fresh herbs, nutmeg, salt, and pepper. Beat the egg whites to soft peaks. Fold half of the beaten egg whites into the sauce. Gently fold in the remaining egg whites.
• Put mixture in a well-greased souffle dish. If desired, put a rim of parchment or aluminum foil as a collar around the top of the dish (this must also be greased). Bake at 350 degrees for 45 minutes. Test with knife. Serve immediately.