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Categories:
unsalted butter all-purpose milk fresh goat cheese Parmesan cheese flat leaf parsley chives salt egg yolks egg whites boiling water heavy cream bunches
Viewed: 65 - Published at: 6 years agoIngredients
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 3 ounces mild fresh goat cheese
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon finely chopped flat-leaf parsley
- 1 tablespoon snipped chives
- Salt and freshly ground white pepper
- 3 large egg yolks
- 4 large egg whites
- Boiling water
- 1 1/2 cups heavy cream
- 2 bunches watercress (1/4 pound), tough stems trimmed
- 2 plum tomatoespeeled, seeded and finely diced
Method
- Preheat the oven to 350.
- Butter six 1/2-cup ramekins and set them in a large roasting pan.
- Melt the butter in a medium saucepan.
- Whisk in the flour and cook over moderate heat until lightly golden, 1 to 2 minutes.
- Gradually whisk in the milk and simmer over low heat, whisking constantly, until the white sauce is thick and has lost its floury taste, about 4 minutes.
- Stir in the goat cheese, Parmesan, parsley and chives and season generously with salt and pepper.
- Transfer the sauce to a large bowl and let cool slightly.
- Whisk in the egg yolks.
- In another bowl, beat the egg whites at medium speed until firm peaks form.
- Stir one-fourth of the egg whites into the white sauce to lighten it, then fold in the remaining whites until no streaks remain.
- Pour the souffle mixture into the ramekins, filling them almost to the top.
- Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins.
- Bake for about 35 minutes, or until golden and firm.
- Remove the souffles from the roasting pan using tongs and let cool.
- Increase the oven temperature to 425.
- Run a thin sharp knife around the rims of the ramekins and invert the souffles into a 9-by-13-inch glass baking dish.
- Spoon the heavy cream over the souffles and bake in the upper third of the oven for about 15 minutes, or until they are nicely puffed and golden on top.
- Remove from the oven and let stand for 10 minutes.
- Using a spatula, carefully transfer the souffles to plates.
- In a large bowl, toss the watercress and tomatoes with the warm cream, season with salt and pepper and serve alongside the souffles.
