Goat cheese soufflé with creamed spinach sauce
Serving size: Serves 6
Cuisine type: FrenchCooking time: Less than 60 minutes
Course: EntreeFavourite flavours: Cheese
Goat cheese, with its strong earthy taste, is available in both soft and firm textures, in various shapes and sizes, and often rolled in ash or herbs.
INGREDIENTS
cooking-oil spray
¼ cup (25g) packaged breadcrumbs
30g butter
2 tablespoons plain flour
1 cup (250ml) milk
4 eggs, separated
¼ teaspoon cayenne pepper
150g firm goat cheese, crumbled
Creamed spinach sauce
180g baby spinach leaves
2/3 cup (160ml) cream, warmed
METHOD
Preheat oven to moderately hot. Spray six 1-cup (250ml) soufflé dishes with cooking-oil spray, sprinkle with breadcrumbs; place on oven tray.
Melt butter in small saucepan, add flour; cook, stirring, until mixture bubbles and thickens. Gradually add milk; stir until mixture boils and thickens. Transfer to large bowl; stir in egg yolks, pepper and cheese; cool 5 minutes.
Beat egg whites in small bowl with electric mixer until soft peaks form; gently fold whites, in two batches, into cheese mixture.
Divide mixture among prepared dishes. Bake, uncovered, in moderately hot oven about 15 minutes or until soufflés are puffed and browned lightly.
Meanwhile, make creamed spinach sauce.
Serve soufflés with sauce.
Creamed spinach sauce
Boil, steam or microwave spinach until just wilted; drain. Using hand, squeeze out excess liquid. Blend or process spinach until almost smooth. With motor operating, gradually add cream; process until smooth.
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