Nice and fluffy souffle that are good with almost anything. Souffle is a light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit. We have cheese souffle here. They go fine wherever bread is used. They are great with gravy or sauces that you prefer. They pair with salads very well.
3 ounces cultured butter lightly salted
2 tablespoon bread crumbs
2 ounces all purpose flour
8 ounces whole milk
16 ounces plain goat cheese
6 eggs, separated
1 dash Tabasco
Salt and ground pepper to taste
- Rub the inside of six 3/4-cup souffle dishes or two and one half muffin tins with one ounce of butter. Coat with breadcrumbs(We used panko breadcrumbs with garlic flavour. It complemented the taste of the souffle) and tap out excess. Set aside.
- Lightly toast flour in a heavy bottomed pot over medium heat. Add butter and stir until flour and butter are combined to form a roux. Add milk while whisking over medium heat. Whisk until smooth and roux thickens to a mashed potato consistency.
- Remove from heat and allow to cool. Add the chèvre and egg yolks and mix using a rubber spatula, until well combined. Season the base with Tabasco(any hot sauce will do), salt and pepper.
- While the base is cooling, whip egg whites until they form soft peaks., then fold into the souffle base.
- Divide the mixture among prepared ramekin dishes. Preheat oven to 350 degrees F. Bake in the oven until they are puff and golden brown (about 50 minutes).