Goat Cheese, Zucchini, and Sun-Dried Tomato Soufflé
Appetizers • World
Description
Serve with a green salad.
Ingredients
- Butter 0 oz
- Courgette 2 pieces
- Wheat Flour 0 oz
- Milk 10 fl oz
- Farm fresh eggs 3 pieces
- Sun-Dried Tomatoes 0 oz
- Goat cheese 5 oz
- English Dry Mustard ¼ teaspoon
- Goat cheese 0 oz
- 10% cream 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Grease 6 pudding molds with butter and place them in a baking dish filled halfway with water.
Step 2
Heat 15 grams of butter in a skillet. Add grated zucchini and sauté for 3-4 minutes. Drain excess liquid.
Step 3
Melt the remaining butter in a saucepan. Add flour and lightly sauté. Gradually add milk while stirring, and cook for a few minutes until the mixture thickens slightly. Let it cool.
Step 4
Meanwhile, in a bowl, beat the egg whites until stiff peaks form.
Step 5
In the skillet with the zucchini, add the egg yolks, chopped sun-dried tomatoes, two-thirds of the hard goat cheese, mustard, a little salt, and pepper. Then add the soft goat cheese and gently fold in the egg whites. Distribute the mixture into the molds and bake for 15-20 minutes. Let cool.
Step 6
Before serving, preheat the oven to 390°F. Remove the soufflés from the molds and transfer them to a baking sheet. Pour cream over them and sprinkle with the remaining cheese. Place in the oven for 10 minutes.
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