Chèvre cheese soufflé

Instructions

1. Melt the butter in a heavy pan over a medium heat. Add the flour. Cook until slightly golden, stirring occasionally. Pour in half the milk, stirring vigorously until smooth. Then stir in the remaining milk and add the bay leaf. Season with a pinch of salt and plenty of pepper and nutmeg. Reduce the heat to medium-low. Cover and simmer gently for 5 minutes. Stir occasionally.
2. Preheat the oven to 190 C. Generously butter 1,5 liter souffle (6 separated small dished) dish and sprinkle with Parmesan cheese.
3. Remove the sauce from the heat and discard the bay leaf. Stir in the both cheeses.
4. In a clean grease-free bowl using an electric mixer or balloon whisk, beat the egg whites slowly until they become frothy. Add the baking powder and 1 tbsp sugar, increase the speed and continue beating until they form soft peaks, then stiffer peaks that just flop over a little top.
5. Stir a spoonful of beaten egg whites into the cheese sauce to lighten it, then pour the cheese sauce over the remaining whites. Using a rubber spatula or large metal spoon, gently fold the sauce into the whites until the mixtures are just combined, cutting down through through the center to the bottom, then along the side of the bowl and up to the top.
6. Gently pour the souffle mixture into the preheated dish and bake for 25-30 min. until puffed and golden brown. Serve immediately.

• Servings : 9
• Ready in : 35 Minutes
• Course : Appetizers, Main courses
• Recipe Type : Cheese and eggs
• Ingredient : Baking powder, Bay leaf, Butter, Caw-milk, Cheese, Chevre cheese, Cream cheese, Egg white, Flour, Milk, Nutmeg, Parmesan cheese, Pepper, Salt, Sugar, Yellow cheese