Twice baked goats cheese and sundried tomatoes souffle
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Egg yolks | |
| 6 | Egg whites | |
| 225 | grams | Cream cheese; (8oz) |
| 55 | grams | Goats cheese; (2oz) |
| 55 | grams | Cornflour; (2oz) |
| 55 | grams | Sundried tomato paste; (2oz) |
| 60 | grams | Mixed wild mushrooms; (2oz) |
| 30 | grams | Chopped basil; (1oz) |
| Salt and pepper | ||
| 30 | grams | Chopped basil; (1oz) |
| 30 | grams | Chopped tomato; (1oz) |
| 30 | grams | Sugar; (1oz) |
| 55 | grams | Olive oil; (2oz) |
| Salt and pepper | ||
Directions
FOR THE SOUFFLE
SWEET BASIL DRESSING
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.
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