Garlic and goats cheese soufflés
Sunday - April 18, 2021 12:08 am ,
Category : RECIPES
Ingredient:
1 head of garlic
250 ml (8 fl oz) milk
125 ml (4 fl oz) water
45 g (1 ½ oz) butter, plus extra for greasing
45 g (1 ½ oz) plain flour
150 g (5 oz) goat’s cheese, diced
6 egg, separated
Fresh chives, to garnish
6×150 ML (1/4 PINT) RAMEKINS
Method:
Separate and peel the garlic cloves. Put the milk, measured water, and all but one of the garlic cloves into a saucepan. Bring to a boil, then simmer for 15-20 minutes until the garlic is tender and the liquid has reduced to 250 ml (8 fl oz). Leave to cool. Lightly mash the garlic in the milk.
Return to the heat and bring to a boil, stirring constantly, until the mixture thickens. Simmer for 2-3 minutes. Transfer to a large bowl and leave to cool for about 10 minutes. Chop the remaining garlic clove.
Add the chopped garlic, diced goats cheese, and egg yolks to the cooled sauce. Season with salt and pepper.
In a large bowl, whisk the egg whites until stiff but not dry. Stir 1 tbsp of the egg whites into the garlic and cheese mixture, then fold in the remaining egg whites.
Lightly butter the ramekins, pour in the soufflé mixture, and bake in a preheated oven at 180℃ (160℃ fan, Gas 4) for 15-20 minutes. Serve at once, garnished with chives.
1 head of garlic
250 ml (8 fl oz) milk
125 ml (4 fl oz) water
45 g (1 ½ oz) butter, plus extra for greasing
45 g (1 ½ oz) plain flour
150 g (5 oz) goat’s cheese, diced
6 egg, separated
Fresh chives, to garnish
6×150 ML (1/4 PINT) RAMEKINS
Method:
Separate and peel the garlic cloves. Put the milk, measured water, and all but one of the garlic cloves into a saucepan. Bring to a boil, then simmer for 15-20 minutes until the garlic is tender and the liquid has reduced to 250 ml (8 fl oz). Leave to cool. Lightly mash the garlic in the milk.
Return to the heat and bring to a boil, stirring constantly, until the mixture thickens. Simmer for 2-3 minutes. Transfer to a large bowl and leave to cool for about 10 minutes. Chop the remaining garlic clove.
Add the chopped garlic, diced goats cheese, and egg yolks to the cooled sauce. Season with salt and pepper.
In a large bowl, whisk the egg whites until stiff but not dry. Stir 1 tbsp of the egg whites into the garlic and cheese mixture, then fold in the remaining egg whites.
Lightly butter the ramekins, pour in the soufflé mixture, and bake in a preheated oven at 180℃ (160℃ fan, Gas 4) for 15-20 minutes. Serve at once, garnished with chives.
