Goat Cheese Souffle with Chimichurri | How to make Goat Cheese Souffle with Chimichurri

By Tanveer Kwatra  |  14th Sep 2015  |  
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  • Goat Cheese Souffle with Chimichurri, How to make Goat Cheese Souffle with Chimichurri
Goat Cheese Souffle with Chimichurriby Tanveer Kwatra
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

1

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Video for key ingredients

  • How To Make White Sauce

About Goat Cheese Souffle with Chimichurri

The mellow flavors of the goat cheese work wonderfully with the spicy chimichurri

Goat Cheese Souffle with Chimichurri is a delicious dish which is liked by people of all age groups. Goat Cheese Souffle with Chimichurri by Tanveer Kwatra has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Goat Cheese Souffle with Chimichurri at many restaurants and you can also prepare this at home. This authentic and mouthwatering Goat Cheese Souffle with Chimichurri takes few minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Goat Cheese Souffle with Chimichurri is a good option for you. The flavour of Goat Cheese Souffle with Chimichurri is tempting and you will enjoy each bite of this. Try this Goat Cheese Souffle with Chimichurri on weekends and impress your family and friends. You can comment and rate the Goat Cheese Souffle with Chimichurri recipe on the page below.

Goat Cheese Souffle with Chimichurri

Ingredients to make Goat Cheese Souffle with Chimichurri

  • For the souffle: 100 grams Butter
  • 75 grams refined flour
  • 600 ml milk
  • 200 gms goat cheese
  • 4 egg yolks
  • nutmeg to taste
  • salt to taste
  • For the chimichurri:
  • 1/3 cup tightly packed very finely chopped shallots
  • 1/2 teaspoon very finely chopped garlic (1 medium clove)
  • 2/3 cup extra virgin olive oil
  • A big handful of small delicate flat-leaf parsley sprigs
  • A big handful of mint leaves
  • 1 teaspoon seeded and finely chopped habanero
  • Generous pinch of sea salt
  • 2 tablespoons freshly squeezed lemon juice or to taste

How to make Goat Cheese Souffle with Chimichurri

  1. Start with making the souffle: Cook butter and flour to make a roux. Then add milk and whisk vigorously to form a white sauce.
  2. Cool and bring it down to a warm temperature. And add goat cheese and egg yolk and fold it together gently.
  3. In another bowl whisk egg white to a stiff consistency. Then fold it to the goat cheese mixture.
  4. Put the mixture in a moulds and bake for 15 minutes at 150 degree Celsius.
  5. Make the Chimichurri while the souffle is in the oven. Combine the shallots, garlic, and olive oil in a bowl. Toss the herbs together on a cutting board (this will keep your mint from going brown) and chop them very fine.
  6. Add the herbs and habanero to the bowl and stir the mixture really well. Add the salt, then let the sauce sit for a few minutes or up to 2 hours while the herbs get to know each other.
  7. Right before you are ready to serve it, add in the lemon juice. Taste the chimichurri, season it again with salt and/or lemon juice if you need to.
  8. To plate: Preheat the oven to 160 degrees Celsius. Place the soufflé on a tray with silicone paper brush cream over it, bake it for 5 to 7 minutes. Serve it on a plate with spoonful of chimmichurri.

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