Ardsallagh or St. Tola’s goat cheese and thyme leaf soufflé
Serves
Class="fa User">6
People
Prep Time
20
Minutes
Cooking Time
15
Minutes
CUISINE
COURSE
Main
Method
8 Oven The Mark Preheat To 230°c/450°f/gas
With Of Brush Sides Dish Butter Bottom Melted And The The
Peppercorns To A On Rinse Flavourings, Strain The The A Them Them Onion, Into Go Boil 10 Quartered Add The And (we The 4 Put 5 Off Allow Throw Cream Saucepan, And Of Bring Slowly If A Few Fresh Is Minutes Carrot, For And The Slices Infuse Or Milk And There Stockpot Herbs Discard To ) Into One And The
) Add A The The The The Two Cream Cheese, The Goat Bring For And Whisk Whisk Butter, If Gruyére Or Using Milk, Until Strained Cook Slightly And The Most Grated To And In Grated Parmesan Flour Cool Melt Boil Egg (or Add And Of Thickens Minute Coolea It Yolks,
With Scatter A Taste Remaining Ground Put Gently Nutmeg The Correct The On Sprinkle Make With The Mixture Them Prepared Egg Into Cheese Stiffly The And Salt, Dish, Fold To And Cayenne Seasoning Thyme Whisk Top Coolea Into Freshly Or Leaves And And Whites Season Pepper, Parmesan The The Mixture Loose Consistency
Creamy And Thyme For And Are Garnish Cook Flowers Still Should With Minutes, The Top Golden, The Until Or Up Puffed Nicely 15 Sides Centre Be 12
A Warm On Salad Good Green Plates Serve With Immediately
Ingredients
Butter (3oz) 75g
Oz) 40g 1/2 Flour (1
(10fl 300ml Oz) Cream
300ml Milk (10fl Oz)
Slices Of A Carrot Few
Of Stalks Few Scrap Of And Bay Little A Thyme, Parsley Sprig A Leaf
Quartered Onion, 1 Small
Organic, 5 Range Separated Eggs Free
Crumbled Ardsallagh (4oz) 110g Cheese, Tola’s Cheese Goat St Goat Or
Cheese Gruyére (3oz) 75g
(parmesan Be (2oz) Cheese, Farmhouse Coolea Mature Grated Used) Also 50g May
Pepper Pinch Good And Ground Of Salt, Freshly Nutmeg A Cayenne,
2 Thyme Tsp Leaves Fresh
garnish
Available If Thyme Flowers
(not Bowls Oval Wide A Soup Shallow Or 30cm Individual Rim (12 A Dish) Soufflé 6 With Inch) Dish
Method
Oven 8 230°c/450°f/gas Mark To The Preheat
Brush Butter Melted With Dish Sides And The Of The Bottom
The Few The And Is Fresh The ) Minutes Herbs And 10 On Slices Into Infuse Stockpot A One If Or Cream And Saucepan, Off Strain Bring Flavourings, Quartered To Rinse Of 5 Add The Throw A Boil Onion, Them Them (we Slowly There Discard For Carrot, And The 4 And Milk To A Into Put The Allow Peppercorns Go
And Add A For Bring The In Cook Until And Melt Grated ) Add Parmesan The The Thickens It Of Strained Cheese, Whisk Most And And Yolks, Boil Gruyére Flour The Minute Whisk Grated If Cool Coolea (or Milk, Two Butter, Using The Or To The Goat Slightly Egg Cream
Cheese Mixture The And Egg The Scatter Season Sprinkle The With Whisk Whites Seasoning Top Cayenne Remaining Nutmeg The Salt, Parmesan Put Freshly And Taste Them Thyme To Gently On Coolea Prepared A Consistency With Into Pepper, Make Mixture The Ground Or The Dish, Correct Loose And And Leaves Into Fold Stiffly
Cook Minutes, Until Thyme Be Garnish Still And For Puffed With Sides Golden, Flowers 15 And Top Should Or Nicely Are 12 Up The Centre The Creamy
Immediately Plates On Warm Serve Good A With Green Salad