Goat Cheese and Herb Souffle
By Recipe developed for Sur La Table’s Cooking Classes
Goat Cheese and Herb Souffle
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 8 (4-ounce) servings
- 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
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.