Zucchini and Goat Cheese Souffle
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- 4 zucchini, coarsely grated
- Zest of 2 lemons
- 125g goat cheese
- 80g butter
- 350ml milk, warm
- 60g plain flour
- 1 tablespoon cream
- 1 tablespoon grated Parmesan
- 3 yolks
- salt and pepper
- 4 whites
Set oven to 180°C and butter 6 x 150ml ramekins.
Place 20g butter and zucchini into a frying pan and sauté for 3 minutes. Remove from heat and place mixture in a sieve over a bowl so some of the excess liquid can drain out.
Using the same pan melt the remaining butter and stir in the flour. Cook, stirring constantly for 4-5 minutes. Whisk in warmed milk and stir til it reaches a boil. Remove from heat. Stir in zucchini, lemon zest, goat cheese, cream and Parmesan and cool 5 minutes.
Add yolks to mixture, one by one. Season with salt and pepper and a few gratings of nutmeg.
Whip whites to soft peaks. Fold into mixture.
Place in ramekins and bake 12-15 minutes until firm and puffed
Jo Burzynska, Wine editor - Viva, New Zealand Herald
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