Goat Cheese, Zucchini, and Sun-Dried Tomato Soufflé

Appetizers | World cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Serve with a green salad.

Ingredients

Butter - 2.1 oz
Courgette - 2 pieces
Wheat Flour - 1.8 oz
Milk - 10 fl oz
Farm fresh eggs - 3 pieces
Sun-Dried Tomatoes - 1.8 oz
Goat cheese - 3.5 oz
English Dry Mustard - ¼ teaspoon
Goat cheese - 1.8 oz
10% cream - 7 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 356°F. Grease 6 pudding molds with butter and place them in a baking dish filled halfway with water.

Step 2

Heat 15 grams of butter in a skillet. Add grated zucchini and sauté for 3-4 minutes. Drain excess liquid.

Step 3

Melt the remaining butter in a saucepan. Add flour and lightly sauté. Gradually add milk while stirring, and cook for a few minutes until the mixture thickens slightly. Let it cool.

Step 4

Meanwhile, in a bowl, beat the egg whites until stiff peaks form.

Step 5

In the skillet with the zucchini, add the egg yolks, chopped sun-dried tomatoes, two-thirds of the hard goat cheese, mustard, a little salt, and pepper. Then add the soft goat cheese and gently fold in the egg whites. Distribute the mixture into the molds and bake for 15-20 minutes. Let cool.

Step 6

Before serving, preheat the oven to 392°F. Remove the soufflés from the molds and transfer them to a baking sheet. Pour cream over them and sprinkle with the remaining cheese. Place in the oven for 10 minutes.