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To make the souffle, preheat oven to 225°F (110°C). Make a
bechamel sauce with the butter, flour and milk. Let cool, then mix in the goat cheese, Parmesan cheese,
parsley and chives. Gently fold in the egg yolks. Beat the egg whites
until soft peaks form, and gently fold into the mixture. Butter 6 souffle
molds and place on a baking sheet. Spoon the mixture into molds.
Bake for 8 minutes. Let cool and reserve.
To make the Parmesan cream, in a sauce pot, combine Parmesan
cheese, cream and bring to a simmer, remove, blend in a blender and
set aside in a small sauce pot until needed.
To plate each serving, pour 1/2 cup Parmesan cream in a souffle cup.
Place a souffle in the center of the cup, and bake 7 to 10 minutes or
until bubbly at 350°F (175°C). Once cooked garnish the top of the
souffle with micro herbs and serve.
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