Goat Cheese Souffle

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add to shopping list Ingredients

3 tbsp butter
1/4 cup dry breadcrumbs
3 tbsp cake flour
1 cup milk
10 oz. goat cheese
Salt And Pepper
1 cup egg whites (about 7)

Preparation

Preheat oven 325
Butter 12 5-ounce ramekins or standard muffin tin, fill with breadcrumbs and turn out.
Melt 3 Tbsp butter in stainless saucepan over medium heat. Whisking constantly, add flour.
Whisk in the milk and cook over low heat for about 3 minutes, until mixture has thickened like a thin pudding.
Crumble 3/4 of the goat cheese into a large bowl, reserving the remainder.
Pour the hot milk mixture over the cheese, and mix well.
Add the egg yolks and mix; season with salt and pepper.
Using an electric mixer, beat the egg whites until stiff peaks form.
Fold 1/2 whites onto the cheese to lighten, then fold in remaining whites.
Divide 1/2 of the soufflé mixture among the ramekins.
Crumble the remaining goat cheese among the ramekins, then top with the remaining soufflé mixture.
Place the ramekins in a large baking pan and pour in boiling water to come 1/2 way up the ramekins.
Bake for 25 minutes or until the soufflés are golden.
Remove from the oven and let stand, still in the water for 15 min.
Using a towel to hold the ramekins, run a knife around the inside rim to loosen.
Turn out soufflés onto baking sheet.
The soufflés may be help at room temp fro up to 6 hours before the final baking or individually wrapped and refrigerated for 3 days.
If refrigerated, bring the souffles out to temper 30 min prior to baking.
When ready to serve, bake the soufflés in a 425 oven for 4-5 minutes or until a deep golden brown.
Makes 12 soufflés

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Reviews

2/08/10

Theresa111 says:

There is nothing quite like a souffle` and goat cheese is going to make it tangy and rich in flavor.

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