By Chef Lippe
A soufflé made with goats milk is light with subtle flavor. It also has more calcium, magnesium, potassium and vitamin A, than cow milk. The combination of carrots and squash add a pleasant sweetness to the dish which combined with the nutty flavor of Taleggio cheese is a wonderful flavor combination. This is a perfect summer appetizer. You need to serve it right away before it falls.
½ cup carrots, peeled and cut into chunks
½ cup summer squash, peeled and cut into chunks
5 Tablespoons butter, softened
5 tablespoons flour
7/8 cup of goats milk
3 eggs, separated
2 Tablespoons Taleggio, grated
Salt and pepper to taste
Stem carrots and squash until soft, mash with potato masher in to a puree. Set to side
Melt butter in a pan, add flour, stir well then add milk gradually. Salt and pepper to taste.
Add carrot and squash puree and mix well, let it cool down to room temperature, add egg yolks and Taleggio beating well (smooth mixture).
Beat egg whites to a stiff consistency and carefully fold into squash mixture.
Fill buttered ramequins to ¾ full and cook in pre-heated oven until the soufflé rises and turns golden on top.