Prep 5 mins
Cook 55 mins
After tasting this appetizer, you will say it is worth the effort & prepare it for very special dinner parties!
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3⁄4 cup milk
- 6 ounces goat cheese, crumbled
- 3 large eggs, separated
- 12 roasted garlic cloves, cooled
- 1 cup Italian-style tomato sauce
- 1 cup whipping cream
- 1⁄4 cup chopped fresh parsley
- 3 tablespoons grated parmesan cheese
- 3 tablespoons shredded gruyere
- Melt butter in a medium saucepan over low heat.
- Whisk in flour and cook for a minute.
- Whisk in milk and bring to a simmer, stirring constantly.
- Add goat cheese, stir until melted& simmer for 2 minutes, stirring occasionally.
- Remove from heat.
- Whisk egg yolks in a small bowl.
- Whisk 1 cup of the goat cheese mixture into the egg yolks, then whisk back into the saucepan.
- Stir over low heat until slightly thickened, about 30 seconds, being careful not to let the mixture curdle.
- Strain into a bowl and place plastic wrap DIRECTLY onto the surface.
- Generously butter 6 1/2 cup ramekins& place in a large baking pan.
- Peel garlic cloves, push through a sieve& set aside.
- Beat egg whites with electric mixer until stiff.
- Stir roasted garlic into goat cheese mixture; fold egg whites into mixture.
- Divide mixture among ramekins.
- Pour enough boiling water into baking pan to come halfway up the sides of the ramekins.
- Bake in center of a 350°F oven until soufflés are firm in the center, about 25 minutes.
- Cool in the water bath for 10 minutes before transferring the ramekins to a wire rack.
- Heat tomato sauce& whipping cream in a small saucepan; stir in parsley and keep warm.
- Unmold soufflés and place on a baking sheet.
- Sprinkle with Parmesan& Gruyere cheeses and place under broiler just until cheeses have melted& tops are golden.
- WATCH CAREFULLY!
- Spoon tomato mixture onto serving plates and arrange soufflés on top.
- Sprinkle some additional parsley and garnish with a couple of halved grape or cherry tomatoes.