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Goat Cheese Souffle Recipe

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Our Chef of the fortnight Vaibhav Bhargava, Executive Sous Chef, ITC Sheraton tells you how can use local ingredients to create a culinary masterpiece.

GOAT CHEESE SOUFFLE RECIPE

Serves  20

INGREDIENTS:

– Milk: 900 ml
– Butter: 160 gms
– Flour: 150 gms
– Goat cheese (chevre): 200 gms
– Parmesan cheese: 140 gms
– Bay leaf: 2
– Egg yolk: 12
– Egg white: 10
– Bread crumbs: 100 gms
– Butter for coating: 50 gms

METHOD:

- First coat 20 aluminum molds with two coats of butter and one coat of breadcrumbs and keep in a cool dry place

– Melt butter in a medium size saucepan, add the flour and mix using a wooden spoon

– Cook this till it forms a crumbly homogenous mixture

– Once cooked, add the milk and bay leaf and mix using a whisk to break lumps if any

– Allow cooking till the milk gets a viscous consistency

– Then remove the bay leaf and add in the Parmesan cheese and the goat cheese

– Once the cheese has dissolved take the saucepan off the flame

– In a separate bowl whisk the egg yolk till it gets a ribbon consistency

– Then gradually pour the egg yolk into the mixture in the saucepan while whisking the mixture in the saucepan

– Now cook this mixture for about 3 to 4 min and allow to cool

- Once cool beat the egg white to a soft peak stage with KitchenAid® Stand Mixer.

– Then add this to the cool mixture using the cut and fold method

– Be careful not to over mix

– Pour the mixture into the mould

– Pour only till ¾th of the mould

– Pre heat the oven to 180° C

– Place the molds in a shallow rectangular pan half filled with warm water

– Bake for 25 to 30 min or till the soufflé rises and gets a slight brownish tint

– Once done remove and allow to cool

– Then de-mould just before serving sprinkle with grated parmesan and goat cheese and

– Re-bake the soufflé at 180 c till puffy and golden brown

– Serve immediately with goat cheese sauce

COTF

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