Goat Cheese Soufflé

( yield: 8 )

8 clean, dry, chilled ramekins
1 ounce slightly softened butter
2 ½ ounces ground Marcona almonds
1⅓ cups milk
½ teaspoons minced garlic
2⅔ cup all purpose flour
5⅓ ounces fresh goat cheese
3 eggs, separated
1⅓ teaspoons salt

Pre heat the oven to 350°. Butter the ramekins and dust with the Marcona almonds, making sure the almonds are covering the entire interior of the ramekin. Refrigerate until ready to use. Combine the milk, garlic & salt. Bring to a boil. Melt the butter until frothy, add the flour & whisk to combine. Add the hot milk in small batches while stirring until smooth. Cook for five minutes while whisking over low heat. Remove from the heat & stir in 3 ounces of the goat cheese. Cool. Stir in the egg yolks. Bring a pot of water to boil & remove from the heat. Whisk the egg whites in a clean bowl over the hot water pot until stiff peaks. Gently fold into the soufflé base. Fill the ramekins to the top with the soufflé mixture. Crumble the remaining goat cheese over each soufflé. & place in a hot water bath. Cook for 20 minutes, rotate & cook for 10 minutes more or until browned.