Goat Cheese Souffles
Goat Cheese Souffles
The souffles can be baked once and served immediately in their own dishes,
or they can be made ahead, unmolded and baked again before serving, making
them ideal for entertaining. Cucina - in London, England- sets the
twice-baked souffles on a bed of mixed greens tossed with a light
vinaigrette.
4 tablespoons (1/2 stick) butter, room temperature
3/4 cup (about) dry white breadcrumbs
2 tablespoons all purpose flour
2/3 cup whole milk
5 ounces soft fresh goat cheese (such as Montrachet), very coarsely crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
2 large egg yolks
4 large egg whites
Preheat oven to 350 F. Rub inside of six 3/4-cup souffle dishes or ramekins with
2 tablespoons butter. Coat with breadcrumbs; tap out excess. Set aside. Melt
remaining 2 tablespoons butter in heavy large saucepan over medium-low heat. Add
flour and cook 2 minutes, whisking constantly. Gradually whisk in milk. Increase
heat to medium. Simmer mixture until very thick, stirring constantly, about 5
minutes. Add half of goat cheese and whisk until melted and smooth. Mix in salt
and pepper. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot
souffle base. Cool 5 minutes. Beat whites in large bowl until stiff but not dry.
Mix 1/4 of whites into souffle base to lighten. Fold in remaining whites. Fold
in remaining goat cheese. Divide mixture among prepared souffle dishes. Place in
13x9x2-inch metal baking pan. Add enough hot water to pan to come halfway up
sides of dishes. Bake souffles until puffed and golden brown on top and softly
set in center, about 20 minutes. Serve souffles immediately in their dishes. Or
for twice-baked version, cool souffles in dishes in water for 5 minutes. Remove
souffles from water. Run small sharp knife around sides of dishes to loosen
souffles. Turn out onto buttered baking sheet. Refrigerate up to 4 hours. Before
serving, rewarm souffles on same sheet in 350 F oven until heated through, about
10 minutes. Makes 6 servings.
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