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GOAT CHEESE SOUFFLÉS IN PHYLLO
CUPS
You will need a muffin pan with 12 (1/2- or 1/3-cup) muffin
cups
Makes 8 servings
For phyllo cups 6 (17- by 12-inch)
phyllo sheets, thawed if frozen 1/2 stick (1/4 cup) unsalted butter, melted
For soufflé filling 2 tablespoons unsalted butter 2
tablespoons all-purpose flour 3/4 cup whole milk 2 teaspoons Dijon
mustard 2 large eggs, separated 1/2 cup grated Parmesan 5 ounces
soft mild goat cheese, crumbled (2/3 cup) 1/4 teaspoon cream of tartar
For salad 1 1/2 tablespoons wine vinegar 1 1/2 teaspoons Dijon
mustard 1/4 teaspoon salt 5 tablespoons extra-virgin olive oil 8
ounces mache 3 endives, cut across into thin slices 3 tablespoons
chopped fresh chives
Make cups:
Preheat oven to 375°F.
Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened
kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter,
then top with 2 more sheets of phyllo, brushing each with butter. Cut
buttered stack into 6 (5-inch) rounds using with a round cutter. Line each of 6
muffin cups with a round. Make 6 more phyllo cups in same manner with remaining
pastry sheets and butter. Bake cups about 8 minutes, then cool completely in
pan on a rack. Make filling: Melt butter in a 3-quart heavy saucepan
over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes.
Add milk in a stream, whisking, and bring to a boil, whisking. Reduce heat and
simmer, whisking occasionally, 5 minutes. Remove from heat and whisk in
mustard, egg yolks, and 1/4 cup Parmesan until combined, then fold in goat
cheese. Beat egg whites with cream of tartar in a large bowl with an
electric mixer until they just hold stiff peaks. Fold one third of whites into
sauce to lighten, then fold in remaining whites gently but thoroughly.
Spoon batter into 8 phyllo cups and sprinkle with remaining Parmesan. Bake
until soufflés are puffed and golden, about 15 minutes.
Make
salad while soufflés bake: Whisk together vinegar, mustard, and salt
in a bowl, then add oil in a slow stream, whisking until emulsified. Just
before soufflés are ready, toss mache and endives in a large bowl with
just enough dressing to coat. Mound salad onto 8 plates and sprinkle with
chives, then make a small nest in center of each. Place a soufflé cup in
each salad and serve immediately.
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