Goat cheese soufflé from the table steamer

Ingredients for 4 servings:

• 120 g cheese (goat cheese), semi-hard
• 20 g almond(s), grated
• 35 g butter, room temperature
• 3 egg whites
• 1 egg yolk
• 100 g flour
• 6 tbsp milk
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First of all: I use a Tefal VS 4001 VitaCuisine tabletop steamer. Preparation may vary with other models. Roughly chop the goat cheese into pieces and melt in the rice bowl of the steamer for 10 to 15 minutes. Stir. The rind will remain chunky; if necessary, break it up a little with a spoon. Roast the almonds in a dry pan. Butter dariol molds or heat-resistant glass molds and line them with the toasted almonds. Beat the egg whites until stiff peaks form. Beat the egg yolks and butter until fluffy, then add the flour and milk to form a runny batter. Stir in the egg whites and melted goat cheese. Season with salt and pepper. Pour the mixture into the molds. Place in the large cooking chamber of the steamer and steam for 30 minutes. Then turn out and serve in portions. If necessary, briefly dip the molds in cold water before turning out. Cranberries, chutneys, or red wine plums go well with this dish. The soufflés also taste great on a bed of salad.