CHEVRE AND FRESH HERB SOUFFLE

CHEVRE AND FRESH HERB SOUFFLE image

Yield 8 people

Number Of Ingredients 14

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2 cups cold milk
1/2 cup all-purpose flour
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1/4 tsp cayenne
1 tbsp chopped fresh thyme, or 1/2 tsp dried
1tbsp chopped fresh rosemary, or 1/2 tsp dried
2 tbsp chopped fresh parsley
4 egg yolks
5 oz goat or feta cheeze, crumbled (a little less than a loose cup)
7 egg whites
1 tbsp grated Parmesan cheese

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.