Goat Cheese and Herb Souffle
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 8 (4-ounce) servings
Ingredients
- Unsalted butter, softened, for greasing ramekins
- ½ cup finely grated Parmesan cheese, for dusting ramekins
- ½ cup unsalted butter, cut into ½-inch pieces
- ¼ cup all-purpose flour
- 1 cup whole milk
- 1½ cups goat cheese, crumbled
- 2 tablespoon minced fresh chives
- 1 tablespoon minced fresh Italian flat-leaf parsley leaves
- 1 teaspoon roughly chopped fresh thyme leaves
- 1 teaspoon kosher salt
- 4 grinds black pepper
- 4 large eggs, separated, plus 1 additional egg white
- ¼ teaspoon cream of tartar
Procedure
This is an elegant goat cheese soufflé embellished with fresh herbs. It’s perfect for dinner, with a simple salad and toasted baguette slices on which to spread the creamy and tangy soufflé.
Preheat oven to 400°F and place a rack in the bottom third. Generously butter 8 (4 ounce) soufflé cups or ramekins (including the rims), coat them with Parmesan cheese, and tap out the excess.
To prepare soufflé base: Place the butter in a small saucepan on the stove over a moderate heat to melt. Once melted, remove the saucepan from the heat, add the flour, and whisk well to remove any lumps. Return to the heat and cook for 1 minute, whisking constantly. Remove from the heat and add milk slowly, whisking constantly to remove any lumps. Return to the heat and bring to a boil, whisking constantly. Boil for 1 to 2 minutes, whisking, until thickened to the consistency of thin pudding. Transfer the mixture to a large mixing bowl and whisk in the goat cheese, herbs, salt, pepper and cayenne if using. Whisk in the egg yolks and set aside.
In the very clean bowl of a stand mixer fitted with a wire whip attachment, whip the 5 egg whites and cream of tartar on medium-high speed until they form firm peaks. With a silicone spatula, gently stir ¼ of the egg whites into the soufflé base to lighten the mixture. Fold in the remaining whites just until there are no more streaks of whites.
To fill soufflé dishes: Transfer the soufflé batter into the prepared soufflé dishes, filling them to ¼ inch below the rim. Transfer the dishes to a baking sheet and bake until the soufflés are set and firm to the touch in the center, about 20 minutes. Serve immediately.
Preheat oven to 400°F and place a rack in the bottom third. Generously butter 8 (4 ounce) soufflé cups or ramekins (including the rims), coat them with Parmesan cheese, and tap out the excess.
To prepare soufflé base: Place the butter in a small saucepan on the stove over a moderate heat to melt. Once melted, remove the saucepan from the heat, add the flour, and whisk well to remove any lumps. Return to the heat and cook for 1 minute, whisking constantly. Remove from the heat and add milk slowly, whisking constantly to remove any lumps. Return to the heat and bring to a boil, whisking constantly. Boil for 1 to 2 minutes, whisking, until thickened to the consistency of thin pudding. Transfer the mixture to a large mixing bowl and whisk in the goat cheese, herbs, salt, pepper and cayenne if using. Whisk in the egg yolks and set aside.
In the very clean bowl of a stand mixer fitted with a wire whip attachment, whip the 5 egg whites and cream of tartar on medium-high speed until they form firm peaks. With a silicone spatula, gently stir ¼ of the egg whites into the soufflé base to lighten the mixture. Fold in the remaining whites just until there are no more streaks of whites.
To fill soufflé dishes: Transfer the soufflé batter into the prepared soufflé dishes, filling them to ¼ inch below the rim. Transfer the dishes to a baking sheet and bake until the soufflés are set and firm to the touch in the center, about 20 minutes. Serve immediately.
Goat Cheese and Herb Souffle
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 8 (4-ounce) servings
Ingredients
- Unsalted butter, softened, for greasing ramekins
- ½ cup finely grated Parmesan cheese, for dusting ramekins
- ½ cup unsalted butter, cut into ½-inch pieces
- ¼ cup all-purpose flour
- 1 cup whole milk
- 1½ cups goat cheese, crumbled
- 2 tablespoon minced fresh chives
- 1 tablespoon minced fresh Italian flat-leaf parsley leaves
- 1 teaspoon roughly chopped fresh thyme leaves
- 1 teaspoon kosher salt
- 4 grinds black pepper
- 4 large eggs, separated, plus 1 additional egg white
- ¼ teaspoon cream of tartar
Procedure
This is an elegant goat cheese soufflé embellished with fresh herbs. It’s perfect for dinner, with a simple salad and toasted baguette slices on which to spread the creamy and tangy soufflé.
Preheat oven to 400°F and place a rack in the bottom third. Generously butter 8 (4 ounce) soufflé cups or ramekins (including the rims), coat them with Parmesan cheese, and tap out the excess.
To prepare soufflé base: Place the butter in a small saucepan on the stove over a moderate heat to melt. Once melted, remove the saucepan from the heat, add the flour, and whisk well to remove any lumps. Return to the heat and cook for 1 minute, whisking constantly. Remove from the heat and add milk slowly, whisking constantly to remove any lumps. Return to the heat and bring to a boil, whisking constantly. Boil for 1 to 2 minutes, whisking, until thickened to the consistency of thin pudding. Transfer the mixture to a large mixing bowl and whisk in the goat cheese, herbs, salt, pepper and cayenne if using. Whisk in the egg yolks and set aside.
In the very clean bowl of a stand mixer fitted with a wire whip attachment, whip the 5 egg whites and cream of tartar on medium-high speed until they form firm peaks. With a silicone spatula, gently stir ¼ of the egg whites into the soufflé base to lighten the mixture. Fold in the remaining whites just until there are no more streaks of whites.
To fill soufflé dishes: Transfer the soufflé batter into the prepared soufflé dishes, filling them to ¼ inch below the rim. Transfer the dishes to a baking sheet and bake until the soufflés are set and firm to the touch in the center, about 20 minutes. Serve immediately.
Preheat oven to 400°F and place a rack in the bottom third. Generously butter 8 (4 ounce) soufflé cups or ramekins (including the rims), coat them with Parmesan cheese, and tap out the excess.
To prepare soufflé base: Place the butter in a small saucepan on the stove over a moderate heat to melt. Once melted, remove the saucepan from the heat, add the flour, and whisk well to remove any lumps. Return to the heat and cook for 1 minute, whisking constantly. Remove from the heat and add milk slowly, whisking constantly to remove any lumps. Return to the heat and bring to a boil, whisking constantly. Boil for 1 to 2 minutes, whisking, until thickened to the consistency of thin pudding. Transfer the mixture to a large mixing bowl and whisk in the goat cheese, herbs, salt, pepper and cayenne if using. Whisk in the egg yolks and set aside.
In the very clean bowl of a stand mixer fitted with a wire whip attachment, whip the 5 egg whites and cream of tartar on medium-high speed until they form firm peaks. With a silicone spatula, gently stir ¼ of the egg whites into the soufflé base to lighten the mixture. Fold in the remaining whites just until there are no more streaks of whites.
To fill soufflé dishes: Transfer the soufflé batter into the prepared soufflé dishes, filling them to ¼ inch below the rim. Transfer the dishes to a baking sheet and bake until the soufflés are set and firm to the touch in the center, about 20 minutes. Serve immediately.