Leek And Goat Cheese Souffles - cooking recipe

Ingredients

8 tbsp (1 stick) butter
1 None leek, white part only, sliced
1/2 cup flour
1 1/2 cups milk
4 oz goat cheese
1/2 cup plus 1/3 cup finely grated Parmesan cheese
4 None egg yolks
5 None egg whites
3/4 cup heavy cream

Preparation

Preheat the oven to 350\u00b0F. Melt 5 tbsp butter in a medium saucepan on medium-low heat. Add leek; cook for 5 mins or until soft.
Stir in flour and cook for 2 mins. Add milk, stir until smooth. Cook for 2 mins. Remove from heat. Add goat cheese and 1/4 cup Parmesan cheese; season. Beat in egg yolks, one at a time. Let stand to cool slightly while preparing ramekins.
Melt remaining 3 tbsp butter. Brush eight 1/2-cup ramekins or molds with butter in an upwards direction. Coat each ramekin with remaining 1/4 cup Parmesan cheese, tapping out any excess cheese.
Beat egg whites and a pinch of salt in a clean, dry bowl with an electric mixer until stiff peaks form. Gently but gradually fold egg whites into cheese mixture. Divide mixture among prepared ramekins. Tap gently to remove air bubbles; smooth top.
Place ramekins in a deep baking pan. Fill pan with enough boiling water to come halfway up sides of ramekins. Bake for 20 mins, or until puffed and lightly golden. Remove from oven. Leave souffles to rest in ramekins for 5 mins..
Increase oven temperature to 400\u00b0F. Spoon souffles out onto gratin dishes. Combine cream and remaining 1/3 cup Parmesan cheese and spoon over souffles. Return souffles to oven and cook for 15 mins, until they are dark golden. Serve immediately.