Recipe for 4
25g butter (about 2 tablespoons)
25g flour (about 2 tablespoons)
1 cup of soft goat cheese (e.g. mizithra), crumbled
1/3 cup parmesan cheese, grated
2 tablespoons chives, chopped
5 large eggs, separated (yolks-whites)
1 cup of milk (250 ml)
Preheat the oven to 200oC.
Butter four small ovenproof soufflé dishes. You may use a large one but make sure it can take at least 4 cups (1 liter) of water inside it.
Melt the butter in a saucepan on low heat, stir in the flour and cook for one minute. Remove from heat and slowly add the milk, stirring continuously to make a thick sauce. Return on fire and cook for a couple of more minutes and stir in the cheeses and chives. Remove again from heat and add one by one, 4 of the egg yolks (one will be left out). Each time you add one mix with fast moves. Season with salt and pepper and mix well.
In a clean bowl, whisk all the egg whites until a meringue is formed. Fold the meringue into the cheese mixture with soft moves and portion into the buttered soufflé dishes.
Cook for 12-15 minutes until the soufflés are risen and golden on top.
Serve hot and ....Enjoy!