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- Prep:
20 min - Cook:
10 min
Ingredients
- 80 grams fresh goat cheese chevre
- 40 grams pate a choux
- 2 piece egg white
- white pepper from the mill
- all purpose flour
- butter
- sea salt flakes if necessary
- tomato dust
These goat cheese souffles make great little appetizer or can be served as a warm cheese course.
It is recommendable though to serve it with a sauce, anything from a creamy pesto or chive cream to a basil oil will complement this dish well.
Method
- Brush your souffle molds with butter and dust them thoroughly with flour. Set the molds aside.
- Pre-heat your oven to 150 C (320 F).
- In a bowl combine the crumbly goat cheese and pate a choux to a smooth batter.
- Beat the egg whites stiff and gently fold them into the cheese, pate a choux mixture. Season with pepper and sea salt if necessary.
- Fill the souffle batter into the souffle molds, not more than 2/3 full.
- Set the souffle mold in a water bath and fill boiling water around it up to 2/3 of the height of the mold.
- Place the souffle and it's water bath (bain marie) into the oven and poach the souffle for the first 5 minutes.
- Remove the souffle mold from the water bath and bake dry for approximately another 4-5 minutes, or until the batter has risen well above the rim and the souffle is completely cooked.
- Sprinkle with tomato dust and serve immediately, before the souffle collapses.
