4 tbsp masticha liqueur or 3 tbsp dry white wine and 3 drops masticha oil
6 egg yolks, lightly beaten
3 roasted Florina peppers, ground
½ cup grated feta
½ cup grated emmental or gruyère
salt
2 tsp finely chopped fresh basil
2 tsp finely chopped fresh thyme
7 egg whites
Cooking instructions
Preheat the oven to 230˚C. Lightly butter a 2-liter soufflé dish.
In a medium pan over medium heat, heat the oil until it starts to sizzle. Add the flour and stir until it begins to turn golden. Pour in the milk and mastic liqueur or wine. Stir the mixture continuously with a whisk over medium heat until it starts to simmer and thicken, for about 2-3 minutes. If not using mastic liqueur, stir in the mastic oil. Remove from the heat.
While still whisking, slowly and steadily add the beaten egg yolks to the hot milk mixture until it thickens. Add the Florina peppers, cheeses, salt, basil, and thyme to the mixture and stir well.
