Ingredients
Goat cheese soufflé
Creamed spinach sauce
Method
Goat cheese soufflé with creamed spinach sauce
1.Preheat oven to moderately hot. Spray six 1-cup (250ml) soufflé dishes with cooking-oil spray, sprinkle with breadcrumbs; place on oven tray.
2.In a small saucepan, melt butter; add flour and cook, stirring, until mixture bubbles and thickens. Gradually add milk; stir until mixture boils and thickens. Transfer to large bowl; stir in egg yolks, pepper and cheese; cool 5 minutes.
3.In small bowl, beat eggs with an electric mixer until soft peaks form; gently fold whites, in two batches, into cheese mixture.
4.Divide mixture among prepared dishes. Bake, uncovered, in moderately hot oven about 15 minutes or until soufflés are puffed and browned lightly.
5.Meanwhile, make creamed spinach sauce.
6.Serve soufflés with sauce.
Creamed spinach sauce
7.Boil, steam or microwave spinach until just wilted; drain. Using hand, squeeze out excess liquid. Blend or process spinach until almost smooth. With motor operating, gradually add cream; process until smooth.
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