This recipe is an elegant and classic dish to serve for any occasion. Perfect for brunch or an evening with friends!
1 Tbsp. Butter to coat the ramekin (soufflé dish)
1 Tbsp. All purpose flour to coat ramekin (soufflé dish)
1 pkg (5.3oz). Chavrie® goat cheese
2 Tbsp. Butter
2 Tbsp. All purpose flour
4 oz. Milk
1 Tbsp. Parmesan cheese (grated)
4 ea. Egg yolks
1 tsp. Dry mustard
3 ea. Egg whites
Pre heat oven 400° F.
Butter and Flour a 8 oz. soufflé ramekin and refrigerate until ready to use.
Melt the butter in a 1 qt. heavy gauge saucepan over medium heat add the flour and cook for 1 minute.
Add milk and simmer on low heat for 3-5 minutes stirring frequently.
Remove the saucepan from the heat and stir in the Chavrie®, Parmesan cheese and dry mustard.
Season to taste with salt and white pepper.
Temper in the egg yolks mixing well and transfer the mixture to a stainless steel mixing bowl, cover with plastic wrap, set aside and keep warm.
Whip the egg whites in a mixer to a soft peak.
Gently fold ½ the whipped egg whites into the Chavrie® mixture mixing well then repeat with the remaining half of the whipped egg whites.
Transfer into the butter floured ramekin and bake in the preheated oven for 15 – 20 minutes until the soufflé rises and is golden brown.
Serve immediately.
makes 4 Servings