[Update my dinner status], I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Melt the butter in a saucepan and add the flour. Cook until it reached the honeycombe stage. Stir in the milk stirring well so as not to get any lumps. Add half of the cheese and stir well to incorporate. Put in a pinch of cayenne pepper and stir well. Stir in the egg yolks. Whisk the egg whites and fold into the cheese mixture. Butter two small ramekin dishes and toss in the ground hazelnuts to cover the inside surfaces of the dishes. Put in enough of the souffle mixture to fill the dish by half and then put in the remaining goats cheese. Put in the rest of the soufle mixture. Cook in a 180?C/350?F/gas mark 4 over for 4-5 minutes or until risen and golden. Remove and allow to cool. Five minutes before you need the souffl?s, put them back into a hot oven when they will rise again and serve them piping hot. Converted by MC_Buster. Per serving: 506 Calories (kcal); 47g Total Fat; (81% calories from fat); 16g Protein; 8g Carbohydrate; 437mg Cholesterol; 144mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0n.
