Tarragon Soufflé with Goat Cheese

1. 1

   Melt the butter, mix in the flour and cornstarch. Thicken over heat, stirring constantly.

   5 min

2. 2

   Remove from heat and mix in the egg yolks (whisk well).

   3 min

3. 3

   Boil the milk and slowly add it to the dough mixture.

   2 min

4. 4

   Put it on the heat and thicken to a béchamel consistency.

   5 min

5. 5

   Mix the cheese into the prepared thickened mass, stir well, and add the blanched, finely chopped tarragon.

   5 min

6. 6

   Add salt to the egg whites, whisk until stiff peaks form, and gently (with a wooden spoon) fold into the dough mixture in two or three parts.

   10 min

7. 7

   Grease the mold with butter and pour in the dough.

   2 min

8. 8

   Bake for 12 minutes at 180 degrees Celsius.

   12 min

   180°C

9. 9

   Pepper with tarragon filling: Remove the seeds from the hot green peppers.

   5 min

10. 10

    Finely chop the tarragon, add salt and black pepper, and stuff the hot peppers with this mixture.

    5 min

11. 11

    Roll the pepper stuffed with tarragon in cornstarch.

    2 min

12. 12

    Drop into oil heated to 150 degrees Celsius and remove after 20 seconds.

    1 min

    150°C

13. 13

    Sauce: Whip the sour cream with a mixer, blend the tarragon and tomato, mix with the whipped sour cream, add lemon juice, and stir with a whisk.

    5 min

1 serving ≈ 213 g

Nutrition values are estimates. - means data is unavailable.