A Soufflé For Easter

 

If you're starting to make plans for that perfect Easter Brunch, here's a start, little individual goat-cheese souffles.  Jessie Price, who's the Editor-In-Chief with Eating Well Magazine, stopped by Tonia's Kitchen to talk about how to make them (not hard) and why they belong in your holiday meal (they're pretty).  Give them a try, and start your Easter Brunch off right!

• 1/2 cup packed grated Parmesan cheese, divided
• 1/3 cup minced fresh chives, divided
• 2 tablespoons butter
• 2 1/2 tablespoons all-purpose flour
• 1 cup reduced-fat milk
• 1/4 teaspoon ground pepper
• 1/8 teaspoon salt
• 2 ounces soft goat cheese, at room temperature, crumbled
• 4 large eggs, separated
• 1/2 teaspoon lemon zest
• Preheat oven to 375°F. Coat the bottom and sides of four 10-ounce ramekins with cooking spray. Sprinkle the bottom of each with 1 teaspoon Parmesan and 1/2 teaspoon chives. Place on a rimmed baking sheet.
• Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 30 seconds. Whisk in milk, pepper and salt; cook, whisking, until thickened, 2 to 5 minutes. Remove from heat and whisk in goat cheese and the remaining Parmesan and chives. Whisk in egg yolks, one at a time. Stir in zest.
• Beat egg whites in a large bowl with an electric mixer just until stiff peaks begin to form (see Tip); do not overbeat. Gently fold about one-third of beaten whites into the egg yolk mixture to lighten it; then gently fold in the remaining egg whites until just incorporated. Divide the mixture among the prepared ramekins.
• Bake until the souffles have risen, are browned in spots and do not appear wet or moist, 20 to 24 minutes. Serve immediately.
• Soft peaks are egg whites that are beaten until thickening but still soft enough to curl when beaters are turned upside down. For stiff peaks, keep beating just until the whites are stiff and upright.