2 tbsp | butter, unsalted | 28 g | |
1/4 cup | white flour (all purpose) | 30 g | |
1/2 cup | milk, partly skimmed, 2% | 125 mL | |
2 tbsp | white wine | 30 mL | |
1 tsp | Dijon mustard | 5 g | |
1 tsp | anchovy paste [optional] | 5 g | |
100 g | goat cheese | ||
1 sprig | fresh thyme | 0.4 g | |
2 | egg whites | 4 tbsp | |
2 | eggs size large | ||
ground pepper to taste [optional] | |||
1 pinch | salt [optional] | 0.2 g |
These soufflés are cooked and served in individual porcelain moulds. Choose round ones with 5-6 cm high vertical sides, and an internal diameter of 12-13 cm, which will contain about 500 ml or 2 cups when 3/4 full. The high vertical sides will contain the soufflé's up and down movements, while cooking and cooling, and avoid spilling.
The secrets for success are: 1) use eggs at room temperature, 2) avoid any trace of egg yolk in the egg whites, while separating them, and 3) refrain from opening the oven door too early.
A hand-held or stand mixer will make things easier for this recipe.
per 1 serving (230 g)
Amount % Daily Value |
Calories 430 |
Fat 29 g 45 % |
Saturated
17.6 g
90 % |
Cholesterol 260 mg |
Sodium 440 mg 18 % |
Carbohydrate 17 g 6 % |
Fibre 1 g 2 % |
Sugars 5 g |
Net Carbs 16 g |
Protein 25 g |
Vitamin A 38 % |
Vitamin C 1 % |
Calcium 24 % |
Iron 16 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Milk and Alternatives | ½ |
Meat and Alternatives | 2 ½ |
Fats | 4 ½ |