Airy souffle from goat cheese and a thyme after preparation needs to be served on a table immediately. In the cooled-down look it any more not such air and gentle. Souffle can prepare for a breakfast or for lunch, it is at the same time useful and nourishing.
It is required to you
- - 400 g of a soft goat cheese;
- - 200 g of grated parmesan;
- - 150 ml of cream;
- - 30 g of a desi;
- - 6 eggs;
- - 1 tablespoon of the chopped thyme;
- - fresh branches of a thyme, pinch of a black pepper, sea salt.
Instruction
1. At first put to warm up an oven to a mark of 200 degrees while it is heated, start preparation of products. Take 6 heat-resistant portion molds, miss the mark them with a desi, strew with a quarter of all shabby cheese of parmesan.
2. Separate proteins from yolks, so far remove proteins in the fridge to be cooled, and shake up yolks. Without ceasing to shake up yolks, add goat cheese. Pour in cream, add a pinch of pepper and sea salt, the chopped thyme and a half of the remained grated cheese.
3. Get egg whites from the fridge, shake up with a salt pinch before formation of strong foam, mix with the main creamy cheese curd. Distribute preparation for souffle on the prepared molds, from above strew with leaves of a fresh thyme and the remains of parmesan.
4. Fill a deep baking tray with hot water half, in it put molds. Put a baking tray in an oven, lower temperature to 170 degrees. Bake 15 minutes. Souffle from goat cheese and a thyme has to rise, become golden color. Give it immediately directly in portion molds.