Neil Higginson
Tapastry
This twice-baked soufflé is airy and pillowy soft.
Ingredients
4 Tbsp unsalted butter
4 Tbsp flour
4 large red potatoes, peeled and halved crosswise
1 cup milk
1/2 cup sour cream
6 large eggs, separated
4 oz goat cheese
3 Tbsp fresh chopped basil
salt and black pepper to taste
Method
- In a large pot, cook potatoes until soft. Melt butter over medium high heat, add flour and stir well for 1 minute. Add milk, sour cream, basil, goat cheese and stir until thickened. Remove from heat and let cool to room temperature.
- Mash the potatoes and add them to the other mixture. Add egg yolks. In a stand mixer, whip egg whites until stiff. Fold whites into first mixture. Season with salt and pepper.
- Transfer into greased ramekins and bake in a water bath in preheated oven at 350°F for 1 hour.
- Let cool to room temperature and remove from ramekins. Reheat in a large baking dish with a little heavy cream, water or chicken stock until heated through.
Yield 6 servings