INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400 degrees. Butter the inside of a 2 1/2quart
souffle dish. In a large saucepan, melt the butter, add the flour and
whisk to form a smooth roux. Cook over medium heat, stirring
constantly, for 2 to 3 minutes. Add the milk and whisk vigorously
until the mixture is smooth and thick, then cook at a low boil,
stirring constantly, for another 2 to 3 minutes.
Remove the mixture from the heat, add the chevre and stir until the
cheese is melted and wellincorporated. Stir in the egg yolks and
season generously with salt and pepper (the seasoning should be
intense here to compensate for the later addition of the egg whites).
With an electric mixer or by hand with a whisk, whip the egg whites
until they form soft peaks. Stir 1/4 of the egg whites into the
cheese mixture to lighten it, then carefully fold in the remaining
egg whites. Fill the prepared souffle mold; it should be about 3/4
full. Sprinkle the top of the souffle with the dried thyme. Bake in
the preheated oven until risen, golden brown and just barely firm in
the center, 40 to 45 minutes. Serve immediately.
Yield: 8 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9454 - ROBERT WONG
Converted by MM_Buster v2.0l.

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