Garlic, cheddar & goat's cheese souffle
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Garlic, cheddar & goat's cheese souffle
  Garlic    Cheese    Eggs    Souffles  
Last updated 6/12/2012 12:57:21 AM. Recipe ID 19874. Report a problem with this recipe.
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      Title: Garlic, cheddar & goat's cheese souffle
 Categories: Cheese, Eggs, Scotland
      Yield: 4 Servings
     60 g  Butter
      1 lg Garlic clove; peeled and
           -- very finely chopped
     60 g  Plain (all-purpose) flour
      1 ts Mustard powder
      6 dl Milk
           Black pepper; freshly ground
           Nutmeg; freshly grated
     90 g  Cheddar cheese; grated
     90 g  Goat's cheese; crumbled
      5 lg Eggs; separated
  (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350
  oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
  Melt the butter in a saucepan and add the chopped garlic and flour.
  Cook for a few minutes, then stir in the mustard powder and gradually
  add the milk, stirring all the time until the sauce boils.
  Season to taste with salt, pepper and nutmeg, and stir in the grated
  Cheddar and the crumbled Goat's cheese.
  Beat the egg yolks well into the sauce, one by one.
  Let the sauce cool completely.
  About 45 minutes before cooking time, whisk the egg whites until very
  stiff. With a large metal spoon, fold them quickly and thoroughly
  through the sauce.
  Pour into a buttered 1.75 litre souffle dish and cover the dish with
  clingfilm (plastic wrap). The souffle mixture won't collapse, and this
  saves last-minute whisking.
  When you are ready, bake the souffle - having removed the clingfilm
  (plastic wrap) - in a preheated hot oven (220 oC) for 40 minutes.
  A further 5 minutes in the oven past the cooking time won't hurt the
  souffle, but as soon as it is taken out of the oven it must be served
  immediately as cooling souffles collapse within minutes !
  From: Claire Macdonald, Lady Macdonald's Scotland, Bulfinch Press
  Book, 1990, ISBN 0-8212-1809-3
  Typed for you by Rene Gagnaux @ 2:301/212.19 Submitted By

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Recipe ID 19874 (Apr 03, 2005)

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