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Goat Cheese Souffle

From: Feature Story
Olympic Restaurant

Ingredients:

Bechamel Sauce:

Butter 2.1 ounces
Flour 2.1 ounces
Milk 17.7 ounces
Goat Cheese 3.3 ounces
Fresh Grated Parmesan 1.1 ounce
Fresh Chopped Parsley .8 ounce
Fresh Chopped Chives .35 ounce
Egg Yolks 6 each
Egg Whites 1.2 cup
Heavy Cream 1 ½ quart

Tomato Coulis:

Fresh Ripe Tomatoes 6.6 ounces
Finely Sliced Onion 2 ounces
Garlic Cloves ½ clove
Olive Oil ½ cup

Preparation:

Bechamel Sauce:

Make a béchamel with the butter, flour and milk by simmering for 5 minutes

Pass the sauce through a chinois strainer

Let the sauce cool down a bit