Make sure everyone is seated before the souffle comes out of the oven because it will begin to deflate almost immediately. This recipe works equally well with strong blue cheeses such as Roquefort.
ingredients
serves 4 - 6
2 tbsp butter
2 tbsp All purpose flour
3/4 cup milk
1 bay leaf
freshly grated nutmeg
grated Parmesan cheese, for sprinkling
1/2 cup herb and garlic soft cheese
1 cup firm goat's cheese, diced
6 egg whites, at room temperature
1/4 tsp cream of tartar
salt and freshly ground black pepper
method
1. Melt the butter in a heavy saucepan. Add the flour and cook until golden, stirring. Pour in half the milk, stirring vigorously until smooth, then stir in the remaining milk and add the bay leaf. Season with a pinch of salt and plenty of pepper and nutmeg. Reduce the heat, cover and simmer for about 5 minutes, stirring occasionally.
2. Preheat the oven to 190°C/375°F. Generously butter a 6 1/4 cups souffle dish and sprinkle with Parmesan cheese.
3. Remove the sauce from the heat and discard the bay leaf. Stir in both cheeses until melted.
4. In a clean, grease-free bowl, using an electric mixer or balloon whisk, beat the egg whites slowly until they become frothy. Add the cream of tartar, increase the speed and continue beating until they form soft peaks, then stiffer peaks.
5. stir a spoonful of beaten egg white into the cheese sauce to lighten it, then pour the cheese sauce over the' remaining whites. Using a metal spoon, gently fold the sauce into the whites until the mixtures are just combined, cutting down to the bottom, then along the side of the bowl and up to the top.
6. Gently pour the souffle mixture into the prepared dish and bake for 25 - 30 minutes until puffed and golden brown. Serve at once.
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