Twice Baked Goats Cheese And Sundried Tomatoes Souffle

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Twice Baked Goats Cheese And Sundried Tomatoes Souffle Ingredients

FOR THE SOUFFLE	30 g Chopped basil; (1oz)
6 Egg yolks	Salt and pepper
6 Egg whites	SWEET BASIL DRESSING
225 g Cream cheese; (8oz)	30 g Chopped basil; (1oz)
55 g Goats cheese; (2oz)	30 g Chopped tomato; (1oz)
55 g Cornflour; (2oz)	30 g Sugar; (1oz)
55 g Sundried tomato paste; (2oz)	55 g Olive oil; (2oz)
60 g Mixed wild mushrooms; (2oz)	Salt and pepper

Instructions for Twice Baked Goats Cheese And Sundried Tomatoes Souffle

Cream together the egg yolks, cream cheese and goats cheese with the cornflour, tomato paste, salt and pepper until smooth. Add the basil and the rest of the ingredients. Beat the egg whites until light and fluffy, add cornflour and mix into the cheese mixture. Pour into a greased ramekin moulds. Bake in water bath (medium oven) for 15-20 minutes. For the dressing mix all the ingredients together and lightly pour over the Souffle. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: CheeseCuisine: Uncategorized

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