Title: Garlic, Cheddar & Goat's Cheese Souffle
Categories: Cheese Egg Scotland
Yield: 4 Servings

60	g	Butter
1	lg	Garlic clove; peeled and - very finely chopped
60	g	Plain (all-purpose) flour
1	ts	Mustard powder
6	dl	Milk
		Salt
		Black pepper; freshly ground
		Nutmeg; freshly grated
90	g	Cheddar cheese; grated
90	g	Goat's cheese; crumbled
5	lg	Eggs; separated

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

Melt the butter in a saucepan and add the chopped garlic and flour. Cook for a few minutes, then stir in the mustard powder and gradually add the milk, stirring all the time until the sauce boils.

Season to taste with salt, pepper and nutmeg, and stir in the grated Cheddar and the crumbled Goat's cheese.

Beat the egg yolks well into the sauce, one by one.

Let the sauce cool completely.

About 45 minutes before cooking time, whisk the egg whites until very stiff. With a large metal spoon, fold them quickly and thoroughly through the sauce.

Pour into a buttered 1.75 litre souffle dish and cover the dish with clingfilm (plastic wrap). The souffle mixture won't collapse, and this saves last-minute whisking.

When you are ready, bake the souffle - having removed the clingfilm (plastic wrap) - in a preheated hot oven (220 oC) for 40 minutes.

A further 5 minutes in the oven past the cooking time won't hurt the souffle, but as soon as it is taken out of the oven it must be served immediately as cooling souffles collapse within minutes !

From: Claire Macdonald, Lady Macdonald's Scotland, Bulfinch Press Book, 1990, ISBN 0-8212-1809-3

Typed for you by Rene Gagnaux @ 2:301/212.19 Submitted By

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