French Food Friday - Goat Cheese and Fresh Herb Soufflé

 

Bonjour mes belles,

I hope you are enjoying this Valentines week. 

We had a lovely romantic night at home and the chocolate marquise was divine and a real highlight of the evening. 

French Boyfriend is slowly working his way through the remaining desserts, he refused to give the extras away as he claims this is the best dessert I have ever made.

I am now looking for a smaller mold as we thought the dariole mold was a little on  the large side, another option would be to half fill the molds or just eat dessert and nothing else.

This weekend I think something savoury would be nice and I am in the mood for cheese so I will be making some souffles using this recipe.

Goat Cheese and Fresh Herb Soufflé

Ingredients

¼ cup freshly grated Parmesan cheese

4 tablespoons unsalted butter

½ cup all-purpose flour

2 cups milk

1 bay leaf

½ pound fresh goat cheese (crumbled)

Salt and freshly ground pepper

4 large eggs (separated)

2 tablespoons minced chives

1 tablespoon minced dill

1 tablespoon minced flat-leaf parsley

2 teaspoons minced tarragon

Directions

Preheat the oven to 375°. Butter a 2-quart soufflé dish. Add the Parmesan and turn to evenly coat the bottom and side of the dish. Tap out any excess.

In a medium saucepan, melt the butter over moderate heat. Whisk in the flour until a smooth paste forms. Whisk in 1 cup of the milk until smooth, then whisk in the remaining 1 cup of milk and add the bay leaf. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking frequently, until very thick, about 10 minutes. Scrape into a large bowl. Stir in the goat cheese and season with salt and pepper, then whisk in the egg yolks. Cover and let cool, then stir in the herbs.

In a large stainless steel bowl, beat the egg whites with a pinch of salt until firm but not dry. Fold one-third of the beaten whites into the cheese sauce. Fold in the remaining whites, leaving a few white streaks.

Scrape the soufflé mixture into the prepared baking dish and bake in the center of the oven for 45 minutes, or until browned, puffed and still slightly jiggly in the center. Serve at once.

Make Ahead

The soufflé base can be prepared through Step 2, without adding the herbs, and refrigerated overnight. Bring the soufflé base to room temperature and stir in herbs before folding in the beaten egg whites.

Belle fin de semaine a tous ♥

Leeann x