Ingredients
180 g plain flour
180 g butter
1L milk
10 eggs
30 g goats cheese, crumbled
100 g parmesan, grated
100 g gruyere, grated
200 g feta, crumbled
Method
Method
Separate egg yolks, whisk whites until soft peaks. Make the Roux in the pan. Then béchamel. Fold in the yolks. Fold in the parmesan & gruyere first. Fold in the goat & feta, season with salt & pepper. Fold in the egg white. Bake in water bath at 260 C for 20 -25 mins.
