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1
Melt butter in a medium saucepan over low heat.
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2
Whisk in flour and cook for a minute.
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3
Whisk in milk and bring to a simmer, stirring constantly.
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4
Add goat cheese, stir until melted& simmer for 2 minutes, stirring occasionally.
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5
Remove from heat.
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6
Whisk egg yolks in a small bowl.
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7
Whisk 1 cup of the goat cheese mixture into the egg yolks, then whisk back into the saucepan.
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8
Stir over low heat until slightly thickened, about 30 seconds, being careful not to let the mixture curdle.
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9
Strain into a bowl and place plastic wrap DIRECTLY onto the surface.
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10
Generously butter 6 1/2 cup ramekins& place in a large baking pan.
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11
Peel garlic cloves, push through a sieve& set aside.
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12
Beat egg whites with electric mixer until stiff.
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13
Stir roasted garlic into goat cheese mixture; fold egg whites into mixture.
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14
Divide mixture among ramekins.
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15
Pour enough boiling water into baking pan to come halfway up the sides of the ramekins.
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16
Bake in center of a 350F oven until souffles are firm in the center, about 25 minutes.
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17
Cool in the water bath for 10 minutes before transferring the ramekins to a wire rack.
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18
Heat tomato sauce& whipping cream in a small saucepan; stir in parsley and keep warm.
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19
Unmold souffles and place on a baking sheet.
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20
Sprinkle with Parmesan& Gruyere cheeses and place under broiler just until cheeses have melted& tops are golden.
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21
WATCH CAREFULLY!
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22
Spoon tomato mixture onto serving plates and arrange souffles on top.
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23
Sprinkle some additional parsley and garnish with a couple of halved grape or cherry tomatoes.
