Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 590 kcal | (30%) | |
| Protein | 16 g | (32%) | |
| Fat | 37 g | (46%) | |
| Carbohydrates | 33 g | (13%) | |
| Added Sugar | 3 g | (3%) | |
| Roughage | 2 g | (7%) |
Recipe author: EAT SMARTER
Ingredients
For servings
| ⅓ cups | butter |
| 3 tablespoons | All purpose flour |
| 1 cup | milk |
| ⅜ cups | cream |
| salt | |
| peppers | |
| Nutmeg | |
| 5 | eggs |
| 1 cup | fresh Goat cheese |
| butter for the dishes | |
| 5 | fresh Figs |
| ⅞ cups | red Port wine |
| 1 tablespoon | sugar |
| 3 tablespoons | balsamic vinegar |
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Directions
1 Heat the butter in a pan, stir in the flour and cook for a couple of minutes. Gradually stir in the milk and simmer for 15 minutes, stirring occasionally with a whisk. Add the cream, return to the boil and stir in the goat’s cheese. Season with salt, pepper and nutmeg and remove from the heat.
2 Separate the eggs. Gradually stir the egg yolks into the cheese mixture. Whisk the egg whites stiffly and fold in.
3 Grease 4 soufflé dishes (each holding about 1/4 l), fill two thirds full with the mixture and bake in an oven preheated to 180°C (160° fan) | 350F | gas 4, on the lower shelf for about 25 minutes. After 15 minutes raise the temperature to 200°C to brown the tops.
4 Wash the figs and cut into eight. Put into a small pan with the port wine, sugar and balsamic vinegar and simmer for 5 minutes.
5 Serve the soufflés in the dishes, topped with figs, as soon as they are ready.
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