Goat Cheese & Herb Soufflé

March, 2017

Soufflés needn’t be intimidating to make. And this gorgeous recipe is delicious proof.

  • Unsalted butter, softened (for greasing the ramekins)
  • 1/3 cup finely grated Parmesan cheese (for “flouring” the greased ramekins)
  • 1/2 cup unsalted butter, cut into 1/2-inch cubes
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 cup goat cheese, crumbled
  • 1/4 cup grated Gruyère cheese
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh parsley
  • 1 tsp chopped fresh thyme
  • 1 tbsp minced chives
  • 1 tsp salt
  • 1 tsp freshly cracked black pepper
  • 4 large eggs, separated
  • 1 large egg white
  • 1/4 tsp cream of tartar

Preheat your oven to 400˚F, and grease 8 small ramekins, including the rims, with unsalted butter. Next, “flour” the inside of the greased ramekins with an even sprinkling of Parmesan cheese, and tap out the excess. Place the prepared ramekins on a baking sheet, and set it aside.

In a small pot over medium heat, melt the butter cubes, and then remove the pot from the heat. Whisk in the flour until smooth, return the pot to the heat and while whisking constantly, cook the mixture for 1 minute. While still whisking constantly, add the milk in a steady slow steam, and bring the mixture to a boil. Keep whisking for 2 more minutes as the mixture thickens, then pour the mixture into a large mixing bowl and whisk in the garlic, cheese, herbs, salt, pepper and egg yolks.

In a second large mixing bowl, whip the egg whites and cream of tartar with an electric mixer at medium-high speed until firm peaks form. With a spatula, gently fold 1/4 of the egg whites into the soufflé mixture. Fold in the remaining whites just until the streaks disappear. Carefully fill each ramekin to 1/4 inch below the rim, and bake the tray of soufflés in the bottom third of the preheated oven for 20 minutes or until they are firm to the touch in the centre.

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