Goat Cheese Soufflé. Beat egg whites until stiff peaks form. Gently fold cheese mixture into whites. A wonderful souffle for goat cheese lovers.
A classic French cheese soufflé is made of a simple béchamel gently folded into airy whipped egg whites. Chef Ludo Lefebvre's version adds layers of flavor with tangy goat cheese, a touch of. This Goat Cheese Souffle hits all the note. You can have Goat Cheese Soufflé using 15 ingredients and 14 steps. Here is how you achieve that.
Ingredients of Goat Cheese Soufflé
- It’s 3 tbsp of Grated Parmesan cheese.
- It’s 1 of as needed Cooking spray.
- Prepare 1 1/4 cup of Milk.
- It’s 2 of Bay leaves.
- You need 3 of Thyme sprigs.
- You need 3 tbsp of Butter.
- Prepare 3 tbsp of Flour (25-30 grams).
- Prepare 1 of as needed Sea salt.
- It’s 1 of as needed Freshly milled black pepper.
- It’s 1 pinch of Cayenne pepper.
- Prepare 1 pinch of Nutmeg.
- Prepare 4 of Egg yolks.
- Prepare 6 oz of Goat cheese, crumbled.
- You need 6 of Egg whites.
- Prepare 1 tbsp of Chives, minced.
The goat cheese, sharp and tangy gets tapered down by the addition of the eggs and milk. The result is the oh-so-subtle, and oh so light cheese souffle perfect for eating on its own or as a side dish. This elegant broccoli and goat cheese soufflé will wow your family and friends. Soufflés are surprisingly easy to make—the only trick is getting them on the table before they deflate.
Goat Cheese Soufflé instructions
- Put goat cheese in the freezer..
- Preheat oven at 400°F.
- Spray a 8 cup gratin dish and coat with Parmesan..
- Heat the milk in a saucepan with bay leaves and thyme. Bring to a boil and let infuse for 15 minutes.
- Melt the butter in a saucepan on low heat.
- Once foamy, stir in the flour and cook for 15 minutes over low heat. (Color will turn to light brown).
- Whisk the milk (without the aromates) slowly to avoid lumps. Cook for a minute until it thickens.
- Add salt, pepper, cayenne and nutmeg.
- Beat egg yolks with the chives.
- Remove saucepan from the heat and stir in the eggs..
- Beat the whites until firm..
- Crumble the frozen goat cheese, and stir in (do not overmix)..
- Stir in a quarter in the saucepan to lighten up the mixture. Fold in the rest and transfer to baking dish..
- Cook for 30-40 minutes or until golden brown. Serve immediately..
Aged goat cheese, that which has a rind, is likely going to be too strong and for this soufflé. I do take a shortcut and use cream cheese as a base, so I don't need to make a batch of pastry cream, which is often used as a base for dessert soufflés. This elegant broccoli and goat cheese soufflé will wow your family and friends. Soufflés are surprisingly easy to make–the only trick is getting them on the table before they deflate. Serve with: A tomato-and-fennel salad and, for dessert, fresh strawberries drizzled with balsamic vinegar.