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Easy Goat's Cheese Soufflé Recipe by Top Chef Peter Gilmore
Ingredients
  • subheading: Souffle:
  • 60g unsalted butter
  • 60g plain flour
  • 375ml whole milk
  • 7g fine sea salt
  • 55g goat's fetta/curd
  • 55g comte/gruyere cheese
  • 3 egg yolks
  • 5 egg whites
  • Pinch of black pepper
  • Extra 15g unsalted butter and 1 tbsp plain flour for greasing the mould
  • subheading: Sauce:
  • ½ eschalot, finely chopped
  • ¼ clove of garlic, finely chopped
  • 20g unsalted butter
  • 250ml cream
  • Zest of half lemon
  • Pinch of salt and pepper
  • 80g comte cheese, finely grated
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