Raspberry Puffs With Goat Cheese Mousse And Thyme Recipes

RASPBERRY AND GOAT CHEESE PHYLLO BUNDLES

Steps:

• Place frozen berries in a dish and let sit for about 5 minutes.
• Puree berries in blender.
• Add goat cheese to berry puree and blend until a consistency of frozen yogurt.
• If using a large blender, remove mixture to a small bowl for easier handling.
• Place berry mixture in freezer.
• Unroll thawed phyllo roll and cut full sheets in half crosswise. Place desired amount of half sheets onto counter top or a cookie pan and cover with a sheet of parchment paper larger enough to cover entire phyllo sheets, then place a dampened cloth on top of the parchment paper. The parchment will keep the cloth from sticking to the phyllo.
• Cover a cookie pan with a sheet of parchment paper ( wax paper is fine here too).
• Place 1 phyllo sheet (half sheet) onto the parchment. Brush with butter or spray with butter-flavored canola oil. About 1/2 a second to 1 second of spray over the entire phyllo sheet should be enough. Brush the spray afterwards.
• Place another phyllo sheet on top of the previous and coat it the same. repeat for approximately 4 more sheets.
• Once you have 6 (or more if desired) sheets, Cut into 6 smaller squares (or 4 larger if you want larger bundles).
• Remove berry mixture from the freezer. Place a heaping teaspoon onto each square of phyllo.
• Fold opposite corners to each other to create a kind of closed bag.
• Place folded bundles onto a tray or flat plate and place into freezer.
• Repeat 8 through 13 until all sheets and mixture is used. ( you can freeze mixture for future use if you end up with extra). Be sure to put the berry mixture back into the freezer between bundles.
• Store bundles in freezer until ready to bake.
• Preheat oven to 375 Fahrenheit.
• Remove frozen bundles from freezer and place onto parchment paper on a cookie sheet. Place tray in oven and bake for 15 minutes (or until golden brown).
• Place bundles onto serving plates. Drizzle honey over each bundle and serve.

GOAT CHEESE SOUFFLES AND MIXED GREENS WITH RASPBERRY VINAIGRETTE

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups.
• Cut one 4-ounce goat cheese log into 6 equal rounds. Place 1 round in each prepared dish. Crumble remaining 4-ounce cheese log into large bowl.
• Bring milk to simmer in small saucepan. Remove from heat. Melt butter in heavy medium saucepan over medium-high heat. Add flour and stir 2 minutes. Gradually whisk in hot milk. Continue cooking until mixture is smooth and resembles thick paste, whisking constantly, about 2 minutes. Pour mixture over crumbled goat cheese in large bowl. Whisk in Parmesan, yolks, herbs and pepper. Cool soufflé base to lukewarm.
• Using electric mixer, beat egg whites with 1/4 teaspoon salt in another large bowl until stiff but not dry. Gently fold 1/4 of egg whites into lukewarm soufflé base to lighten. Fold in remaining egg whites. Divide soufflé mixture among prepared dishes. Transfer dishes to baking sheet and bake until soufflés are puffed and golden brown on top, about 22 minutes.
• Place soufflé dishes on serving plates. Mound Mixed Greens with Raspberry Vinaigrette alongside and serve.

RASPBERRY-THYME VINAIGRETTE

Steps:

• In small bowl, whisk together the white-wine vinegar, balsamic vinegar, thyme, mustard, salt, and pepper.
• Add the raspberries and crush them to a rough purée with a spoon or your whisk.
• Slowly whisk in the oil until the dressing is creamy and blended.
• Taste and adjust seasonings.