Bonjour mes belles,
I hope you are enjoying this Valentines week. We had a lovely romantic night at home and the chocolate marquise was divine and a real highlight of the evening. French Boyfriend is slowly working his way through the remaining desserts, he refused to give the extras away as he claims this is the best dessert I have ever made.I am now looking for a smaller mold as we thought the dariole mold was a little on  the large side, another option would be to half fill the molds or just eat dessert and nothing else.
This weekend I think something savoury would be nice and I am in the mood for cheese so I will be making some souffles using this recipe.
Goat Cheese and Fresh Herb Soufflé
Ingredients¼ cup freshly grated Parmesan cheese4 tablespoons unsalted butter½ cup all-purpose flour2 cups milk1 bay leaf½ pound fresh goat cheese (crumbled)Salt and freshly ground pepper4 large eggs (separated)2 tablespoons minced chives1 tablespoon minced dill1 tablespoon minced flat-leaf parsley2 teaspoons minced tarragon DirectionsPreheat the oven to 375°. Butter a 2-quart soufflé dish. Add the Parmesan and turn to evenly coat the bottom and side of the dish. Tap out any excess.
In a medium saucepan, melt the butter over moderate heat. Whisk in the flour until a smooth paste forms. Whisk in 1 cup of the milk until smooth, then whisk in the remaining 1 cup of milk and add the bay leaf. Bring the sauce to a boil, whisking constantly. Reduce the heat to lo...