• 5/18 Nat Cheese Souffle 1

    From Dave Drum@1:3634/12 to All on Wed May 17 07:24:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Clara Oswald's Goat Cheese Souffle w/Honeyed Apricots
    Categories: Cheese, Fruits, Citrus, Booze, Dairy
    Yield: 4 servings

    MMMMM----------------------HONEYED APRICOTS---------------------------
    2 tb Granulated sugar
    1 tb Honey
    2 tb Water
    pn Cinnamon
    1/4 c Cognac
    1/2 ts Vanilla extract
    1/2 c Dried apricots; halved
    1/2 Lemon; juiced

    MMMMM--------------------GOAT CHEESE SOUFFLE-------------------------
    2 tb Butter
    1 tb Butter to grease your
    - ramekin
    1 tb Sugar
    2 ts Flour
    pn Nutmeg
    1/2 c Milk
    2 oz Crumbled goat cheese
    2 lg Eggs; separated
    1/8 ts Cream of tartar

    TO MAKE THE HONEYED APRICOTS: Bring sugar, honey, water,
    cinnamon, cognac and vanilla extract to simmer in a
    small saucepan over medium heat until syrupy, about 5
    minutes. Add the apricots and cook 3 minutes more, then
    add the lemon juice. Let cool while you make your
    souffle.

    TO MAKE THE SOUFFLE: Set oven @ 350°F/175°C.

    Brush a 16 oz. ramekin with softened butter. Coat with
    sugar.

    Warm the milk in a small saucepan over low heat.
    Meanwhile, melt your butter in a medium saucepan over
    medium-low heat. When the foam starts to subside, add
    your flour and nutmeg, whisking constantly for 2-3
    minutes. This is your roux. You don't want it to brown,
    you just want to cook out the starchy taste of the
    flour, so do not be tempted to raise the heat. Add your
    warm milk and continue whisking over low heat until the
    mixture thickens (if your whisk leaves a noticeable
    "trail" in the sauce, it's done). Remove from heat.

    Add your goat cheese and whisk until melted. Add the egg
    yolks one at a time, and continue whisking until smooth.
    Transfer to a bowl and refrigerate while you whisk your
    egg whites.

    Beat your egg whites and cream of tartar with a stand or
    hand mixer with a whisk attachment until stiff peaks
    form. They should be glossy and smooth, and stand up
    straight when you pull the whisk out.

    Add 1/3 of the egg whites to the cooled bechamel mixture
    and gently fold in until incorporated. Repeat with the
    remaining egg whites. Pour the mixture into the ramekin,
    leaving about 1 inch of space from the top. Run a clean
    finger around the edge of the ramekin, leaving a sort of
    "well" so the souffle will rise straighter.

    Place on a baking sheet and into the oven for about 20
    minutes (keep an eye on it - times can vary).

    RECIPE FROM: http://www.sugarednerd.com

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