GARLIC AND GOAT-CHEESE SOUFFLé
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 1h20m
Yield Four servings
Number Of Ingredients 10
Steps:
- Place the garlic in a saucepan and add cold water to cover. Bring to the boil and let simmer about 40 minutes or until tender. Drain.
- Peel the garlic and put the cloves in a bowl. Mash well. There should be about one-quarter cup.
- Preheat oven to 450 degrees.
- Butter four individual souffle dishes, each with a one-and-one-half-cup capacity. Chill.
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened and smooth, remove from the heat.
- Blend the cornstarch and water, and stir into the sauce. Return to the heat, stirring, and bring to a simmer. Sprinkle with black pepper and cayenne. Add the cheese and garlic.
- Beat the egg yolks and add them to the mixture. Beat vigorously and bring barely to the boil. Remove from the heat and immediately scrape the mixture into a mixing bowl to prevent further cooking. Let cool briefly.
- Meanwhile, beat the egg whites until stiff. Add one-third of the whites to the cheese mixture and beat with a wire whisk. Add the remaining whites and fold them in, stirring from the bottom and sides.
- Spoon equal amounts of the mixture into the individual dishes. Place the dishes on a baking sheet in the oven and bake 12 minutes until well puffed and brown.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 17 grams, Sodium 397 milligrams, Sugar 5 grams, TransFat 0 grams
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[email protected]This soufflé is a work of art! It's so light and fluffy, and the flavors are incredible.
Badhon Sarker
[email protected]I've never made a soufflé before, but this recipe made it easy. It was a fun and rewarding experience.
Adwubi Kete
[email protected]This soufflé is a bit too rich for my taste. I think I'll try a different recipe next time.
Vivan Chioma
[email protected]I love the combination of garlic and goat cheese in this soufflé. It's a unique and delicious dish.
Srabon
[email protected]I'm not sure what I did wrong, but my soufflé didn't turn out at all. It was dense and rubbery.
Lakeisha Ferguson
[email protected]This is my go-to recipe for soufflés. It's always a crowd-pleaser.
Foster King
[email protected]I've made this soufflé several times, and it always turns out great. It's a great way to use up leftover goat cheese.
Matthew Donald
[email protected]This soufflé is a bit time-consuming to make, but it's worth it. It's a perfect dish for a special occasion.
Ahmad Wakeel
[email protected]I love this recipe! It's so simple, yet so delicious. I always get compliments when I serve it to guests.
Ihsan Sharif
[email protected]I followed the recipe exactly, but my soufflé didn't rise as much as I expected. It was still tasty, but I was a little disappointed.
Gulzaman Gujjar
[email protected]This is the best soufflé I've ever had! It was so easy to make, and it turned out perfectly. I'll definitely be making this again.
Aiden Stober
[email protected]I've never been a big fan of goat cheese, but this soufflé changed my mind. It was so smooth and creamy, and it paired perfectly with the garlic and herbs.
Murtaza Rajmeel
[email protected]This soufflé was a huge hit at our dinner party! It was light, fluffy, and packed with flavor. The goat cheese and garlic complemented each other perfectly, and the herbs added a nice touch of freshness.