{"id":14551,"date":"2020-04-07T04:05:15","date_gmt":"2020-04-07T03:05:15","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/04\/07\/pilz-ziegenkaese-soufflee-mushroom-goat-cheese-souffle\/"},"modified":"2024-11-05T10:39:28","modified_gmt":"2024-11-05T02:39:28","slug":"pilz-ziegenkaese-soufflee-mushroom-goat-cheese-souffle","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/04\/07\/pilz-ziegenkaese-soufflee-mushroom-goat-cheese-souffle\/","title":{"rendered":"Pilz-Ziegenkaese Soufflee &#8211; Mushroom-Goat Cheese Souffle"},"content":{"rendered":"<p style=\"text-align: center;\">Soufflee ist etwas ganz feines, leichtes, luftiges. Ich liebe sie. Am Liebsten sind mir die deftigen, vor allem alles was Kaese drin hat! &nbsp;Sie sind eigentlich gar nicht schwierig und sie eignen sich wunderbar als Vorspeise, jedem sein eigenes kleines Soufflee. Ja, meist fallen sie nach dem Backen ein, das ist ganz normal, denn die heisse Luft haelt es hoch und wenn die entweicht, nach dem Backen, sinkt das Soufflee zusammen. Das tut aber dem Geschmack keinen Schaden! Meines ist mit Pilzen und Ziegenkaese gefuellt, einfach lecker.<\/p>\n<p style=\"text-align: center;\"><strong>Warenkunde:<\/strong><br>Ein <strong>Souffl\u00e9<\/strong> bzw. <strong>Soufflee<\/strong> (von franz\u00f6sisch <em>souffle = Hauch, Atem<\/em>) ist eine leichte Eierspeise bzw. ein Auflauf (s\u00fc\u00df als Mehlspeise, aber auch mit K\u00e4se, Gem\u00fcse oder Fisch, Krebsen, Fleisch zubereitet), deren luftige Gr\u00f6\u00dfe (H\u00f6he) aus der Verbindung des <strong>Brandteiges<\/strong> (wie bei Windbeuteln) mit dem geschlagenen Eiklar entsteht. (aus Wikipedia)<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\">Souffle is something really nice, light, airy. I love them! I love especially the salty ones, if there is cheese involved, I cannot resist! They are quite easy to do and are a perfect starter. Each person has his\/her own little Souffle! Yes, of course, they will fall in after baking, but that is very normal. As you add hot air to the souffle by baking them, they will slowly breath out after taking it from the oven. So, it must cave in a little. But this does not change the taste, they are still delicious! I filled mine with mushrooms and goat cheese, they were divine!<\/p>\n<p style=\"text-align: center;\"><strong>Information:<\/strong> Souffle means air, breath in French, it is a light egg dish which grows upwards because of the egg-whites.&nbsp;<\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/04\/kae16-1024x777.jpg\" alt=\"\" class=\"wp-image-5885\"\/><\/figure>\n\n\n\n<p class=\"has-text-align-center\">F\u00fcr 4-6 kleine Portionen, die sich sehr gut als Vorspeise eignen:<br>250 g Pilze (egal welche)<br>wenig Butter <br>4 Eigelbe\n4 Eiweisse<br>100 g cremiger Schafsk\u00e4se<br>250 ml Doppelrahm<br>Salz und Pfeffer<br>Paprika und Thymian<br>ca 50 g Reibk\u00e4se<\/p>\n\n\n\n<p class=\"has-text-align-center\">Die Pilze in d\u00fcnne Scheiben schneiden und in sehr wenig Butter gut durchbraten, w\u00fcrzen nicht vergessen. Die kleinen Ramequin-F\u00f6rmchen einfetten und die Pilze darin verteilen. Dann den Schafsk\u00e4se darauf verteilen. Nun die Eigelbe mit der Sahne gut verschlagen und w\u00fcrzen. Die Eiweisse steif schlagen und unter die Eigelbmasse ziehen. Dies nun in die F\u00f6rmchen giessen, bis alles bedeckt ist. Den Reibk\u00e4se darauf geben und mit Kr\u00e4utern verziehren. <br>In eine Auflaufform geben und mit heissem Wasser f\u00fcllen, so dass das die F\u00f6rmchen halb im Wasser stehen. Im Ofen bei 180 Grad ca 40-50 Minuten backen.&nbsp; <br>Man k\u00f6nnte nun nochmals etwas Reibk\u00e4se darauf geben und mit einem Bunsenbrenner, wie f\u00fcr Cr\u00e8me Br\u00fble\u00e9e, den K\u00e4se r\u00f6sten. Das w\u00fcrde eine super Note dem Gericht geben. <br>Das Innere ist wunderbar cremig und doch deftig, uns hats super geschmeckt!<\/p>\n\n\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\">Also on Pane-Bistecca: <a href=\"https:\/\/pane-bistecca.com\/2018\/11\/30\/gruyere-broccoli-souffle\/\">Gruyere-Broccoli Souffle<\/a><\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>For 4-6 little dishes:<\/em><br \/><em>250 g Mushrooms<\/em><br \/><em>some Butter<\/em><br \/><em>4 Egg-yolks<\/em><\/p>\n<p style=\"text-align: center;\"><em>4 Egg-whites<\/em><br \/><em>100 g creamed Goat cheese <\/em><br \/><em>250 g Double Cream<\/em><br \/><em>Salt and Pepper<\/em><br \/><em>Paprika and Thyme<\/em><br \/><em>50 g grated Parmesan<\/em><\/p>\n<p style=\"text-align: center;\"><em>Cut the mushrooms into slices and fry them in a little butter, season well. Oil the ramekin dishes and add the mushrooms. Spread goat cheese on top. Beat the egg yolks with the double cream and season well. Beat the egg-whites until stiff and fold into the egg-yolks. Pour this into the ramekin dishes. Add some grated cheese.<\/em><\/p>\n<p style=\"text-align: center;\"><em>Put the ramekins into a bis dish and add hot water until halfway up the dishes. Bake in the oven at 180 C for 40-50 minutes. <\/em><br \/><em>You can then add some more grated cheese and burn it with a handheld burner like a Cr\u00e8me Br\u00fble\u00e9e. They will be crusty on top and soft in the middle. Try it, they are very good!<\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/04\/kae4-1024x843.jpg\" alt=\"\" class=\"wp-image-5888\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/04\/kae5-1024x773.jpg\" alt=\"\" class=\"wp-image-5889\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/04\/kae18-1024x905.jpg\" alt=\"\" class=\"wp-image-5894\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/04\/kae7-1024x683.jpg\" alt=\"\" class=\"wp-image-5891\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/04\/kae6-1024x683.jpg\" alt=\"\" class=\"wp-image-5890\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/04\/kae10-1024x683.jpg\" alt=\"\" class=\"wp-image-5892\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/04\/kae16-1024x777.jpg\" alt=\"\" class=\"wp-image-5885\"\/><\/figure>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Soufflee ist etwas ganz feines, leichtes, luftiges. Ich liebe sie. Am Liebsten sind mir die deftigen, vor allem alles was Kaese drin&#8230;<\/p>\n","protected":false},"author":5,"featured_media":162694,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,85,1280,22,44,21,184,153,77,33,261,23,64],"tags":[25,104,83,262],"class_list":{"0":"post-14551","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-eggs","9":"category-europa","10":"category-vegetables","11":"category-main-dishes","12":"category-cheese","13":"category-easter","14":"category-mushrooms","15":"category-switzerland","16":"category-snack","17":"category-souffle","18":"category-vegetarisch","19":"category-starters","20":"tag-kaese","21":"tag-herbs","22":"tag-switzerland","23":"tag-souffle","24":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pilz-Ziegenkaese Soufflee - Mushroom-Goat Cheese Souffle[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2020\/04\/07\/pilz-ziegenkaese-soufflee-mushroom-goat-cheese-souffle\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pilz-Ziegenkaese Soufflee - Mushroom-Goat Cheese Souffle\" \/>\n<meta property=\"og:description\" content=\"Soufflee ist etwas ganz feines, leichtes, luftiges. 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