Makes 1 medium-sized souffle or 2 smaller ones.
Ingredients:
- 350ml milk
- 100g goat cheese
- 100g ricotta cheese
- 50g flour
- 20g butter
- 3 eggs
- 1t mustard
- black pepper
- breadcrumbs
Method:
Prepare a bechamel type sauce by melting the butter in a pot with all the cheese, mustard and black pepper. Progressively stir in the flour and milk until it thickens. Pour the mixture into a bowl and let it cool down. Separate the yolks and whites of the eggs, and mix the yolks into the bowl with the mixture (using a stick mixer makes obtaining a smooth result easier). In a stand mixer beat the egg whites stiff.
Carefully and progressively fold in the egg whites into the thick sauce. Butter a mould and layer breadcrumbs. Fill it with the mixture.
Preheat the oven to 180C. Before baking, run a knife along the rim of the dish. This will create a top hat effect, preventing the souffle from puffing over the edges. Bake for 30min.
