Twice Baked Goats Cheese And Sundried Tomatoes Souffle
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Superchefs | 1 | Servings | |
INGREDIENTS
| 6 | Egg yolks | |
| 6 | Egg whites | |
| 225 | g | Cream cheese, 8oz |
| 55 | g | Goats cheese, 2oz |
| 55 | g | Cornflour, 2oz |
| 55 | g | Sundried tomato paste, 2oz |
| 60 | g | Mixed wild mushrooms, 2oz |
| 30 | g | Chopped basil, 1oz |
| Salt and pepper | ||
| 30 | g | Chopped basil, 1oz |
| 30 | g | Chopped tomato, 1oz |
| 30 | g | Sugar, 1oz |
| 55 | g | Olive oil, 2oz |
| Salt and pepper |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1942
Calories From Fat: 1426
Total Fat: 161.3g
Cholesterol: 1328.2mg
Sodium: 1192.6mg
Potassium: 2381.3mg
Carbohydrates: 74g
Fiber: 22.9g
Sugar: 40.9g
Protein: 65g