The puffed goat cheese and thyme soufflé should be served immediately after cooking. When cooled down, it is no longer so airy and tender. Soufflé can be prepared for breakfast or lunch, it is both healthy and satisfying.
It is necessary
- - 400 g of soft goat cheese;
- - 200 g of grated Parmesan;
- - 150 ml of cream;
- - 30 g butter;
- - 6 eggs;
- - 1 tbsp. a spoonful of chopped thyme;
- - fresh sprigs of thyme, a pinch of black pepper, sea salt.
Instructions
Step 1
First, preheat the oven to the 200-degree mark, while it heats up, start preparing the food. Take 6 heat-resistant portion molds, coat them with butter, sprinkle with a quarter of all the shredded Parmesan cheese.
Step 2
Separate the whites from the yolks, put the whites in the refrigerator to cool, and beat the yolks. While beating the yolks, add the goat cheese. Pour in the cream, a pinch of pepper and sea salt, chopped thyme and half of the remaining grated cheese.
Step 3
Remove the egg whites from the refrigerator, beat with a pinch of salt until a strong foam forms, mix with the main cream cheese mass. Distribute the soufflé blank over the prepared molds, sprinkle with fresh thyme leaves and the rest of the Parmesan on top.
Step 4
Fill a deep baking sheet halfway with hot water and place the molds in it. Place the baking sheet in the oven, lower the temperature to 170 degrees. Bake for 15 minutes. The goat cheese and thyme soufflé should rise to a golden color. Serve immediately directly in the portion tins.
