Recipe

		Baked Farm Goat Cheese Souffle
		Serving Size - 6
		Prepared By - Janine & Terry
		Recipe Rating	Printer Friendly Recipe

SOUFFLE:

6 ounces unsalted butter (cubed)

6 ounces all-purpose flour

8 1/2 cups whole milk

1 pound goat cheese (mashed)

1 cup Parmesan cheese (grated)

1/2 bunch fresh parsley (chopped)

1 bunch fresh chives (chopped)

10 large fresh egg yolks

10 large fresh egg whites

PARMESAN CREAM:

3 cups heavy whipping cream

1 1/2 cups Parmesan cheese (grated)

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.