Twice-Baked Goat Cheese & Garlic Soufflé

After tasting this appetizer, you will say it is worth the effort & prepare it for very special dinner parties!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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

Directions

1. Melt butter in a medium saucepan over low heat.
2. Whisk in flour and cook for a minute.
3. Whisk in milk and bring to a simmer, stirring constantly.
4. Add goat cheese, stir until melted& simmer for 2 minutes, stirring occasionally.
5. Remove from heat.
6. Whisk egg yolks in a small bowl.
7. Whisk 1 cup of the goat cheese mixture into the egg yolks, then whisk back into the saucepan.
8. Stir over low heat until slightly thickened, about 30 seconds, being careful not to let the mixture curdle.
9. Strain into a bowl and place plastic wrap DIRECTLY onto the surface.
10. Generously butter 6 1/2 cup ramekins& place in a large baking pan.
11. Peel garlic cloves, push through a sieve& set aside.
12. Beat egg whites with electric mixer until stiff.
13. Stir roasted garlic into goat cheese mixture; fold egg whites into mixture.
14. Divide mixture among ramekins.
15. Pour enough boiling water into baking pan to come halfway up the sides of the ramekins.
16. Bake in center of a 350°F oven until soufflés are firm in the center, about 25 minutes.
17. Cool in the water bath for 10 minutes before transferring the ramekins to a wire rack.
18. Heat tomato sauce& whipping cream in a small saucepan; stir in parsley and keep warm.
19. Unmold soufflés and place on a baking sheet.
20. Sprinkle with Parmesan& Gruyere cheeses and place under broiler just until cheeses have melted& tops are golden.
21. WATCH CAREFULLY!
22. Spoon tomato mixture onto serving plates and arrange soufflés on top.
23. Sprinkle some additional parsley and garnish with a couple of halved grape or cherry tomatoes.