TO PREPARE THE SOUFFLE DISHE
50 g Butter; softened (2oz)
1 60 grams pac grated parmesan
-cheese
FOR THE SOUFFLE MIXTURE
600 ml Milk; (1 pint)
25 g Butter; (1oz)
8 md Size egg yolks; reserving 6
-of the
; whites
4 md Size eggs
1 60 grams pac grated parmesan
-cheese
50 g Plain flour; (2oz)
25 g Cornflour; (1oz)
-TO FLAVOUR THE SOUFFLE-
1 100 gram pac Pied Bleu
-mushrooms – wiped; roughly
-chopped,
; sauteed and cooled
1 100 gram pac Chevre goats
-cheese; rind removed and
; roughly chopped
15 g Fresh tarragon or 20 g fresh
-flat leaf; finely chopped
; parsley
To prepare ramekin dishes: Rub the inside of the ramekin dishes with
softened butter, place in the refrigerator briefly to set. Then repeat the
process and dust with grated parmesan cheese. Place back in the
refrigerator until required.
To prepare souffle mixture: Put the milk and butter into a saucepan and
bring to the boil. Remove from the heat and put to one side.
In a large bowl combine the egg yolks, whole eggs, parmesan, flour and
cornflour. Gradually pour on the hot milk whisking as you do so. Transfer
the mixture back into the saucepan and cook over a low heat, stirring all
the time until it has thickened.
Add the mushrooms, cheese and herbs to the mixture and mix to incorporate.
Allow to cool until almost cold.
Preheat the oven to 180C, 350F, Gas Mark 4.
In a grease free bowl whisk the egg whites to a soft peak stage. Then
gradually fold into the souffle base mixture.
Carefully spoon the mixture into the ramekins and place on a baking tray
and then cook for 25-30 minutes or until golden, firm and well risen. Serve
immediately.
Notes These delicate souffles are ideal served with a crisp herb salad.
Yields
1 servings