Fresh from the files of the Warner Hall kitchen – Fall Goat Cheese Souffle!

Photo above courtesy of our friends at Firefly Farms Creamery & Market.

What You’ll Need

2 ounces               Butter

2 ounces               Flour

1¼ cup                 Milk

15 each                Yolks

3 ounces               Parmesan

6 ounces               Goat Cheese

To taste                Salt and Pepper

10 each                Egg Whites

What You’ll Do

–  In a medium pot combine the butter and flour

–  Cook to a blonde roux while stirring

–  Add the milk and bring to a simmer

–  Cook for 10 minutes

–  Temper in the egg yolks

–  Pour into a bowl and add the parmesan, goat cheese, salt and pepper

–  Cool down the mix in a ice bath and/or refrigerator

–  When the mix is cold whip the egg whites to soft peaks (stiff peaks will work

too)

–  Preheat the oven to 400

–  Use a muffin tin (feel free to use whatever kind of mold you would like)

–  Spray if with non stick spray

–  Pour in the mix, filling them about ¾ full

–  Bake for 15 – 20 minutes, until it is set

–  Let them cool and fall, remove from the pan and refrigerate until you are

ready to use them