Name: Goat Cheese Souffle with Chimichurri recipe by Tanveer Kwatra at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

Start with making the souffle: Cook butter and flour to make a roux. Then add milk and whisk vigorously to form a white sauce.
Cool and bring it down to a warm temperature. And add goat cheese and egg yolk and fold it together gently.
In another bowl whisk egg white to a stiff consistency. Then fold it to the goat cheese mixture.
Put the mixture in a moulds and bake for 15 minutes at 150 degree Celsius.
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.
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.
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.
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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