Best Goat Cheese And Herb Souffles Recipes

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PROVENCAL GOAT CHEESE AND HERB SOUFFLé



Provencal Goat Cheese and Herb Soufflé image

Categories     Mixer     Cheese     Egg     Herb     Bake     Vegetarian     Goat Cheese     Basil     Swiss Cheese     Thyme     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 14

Minced fresh thyme
1/4 cup extra-virgin olive oil
5 tablespoons all purpose flour
1 large garlic clove, minced
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
1 tablespoon minced fresh basil
1 tablespoon minced fresh thyme
1 teaspoon minced fresh rosemary
1 cup crumbled chilled soft fresh goat cheese (such as Montrachet)
1/2 cup (packed) grated Gruyère cheese (about 2 ounces)
8 large egg whites

Steps:

  • Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with minced thyme to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Heat olive oil in heavy large saucepan over medium heat. Add flour and minced garlic. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in whole milk, then white wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix egg yolks and salt in small bowl. Add egg yolk mixture all at once to sauce; whisk quickly to blend. Mix in 1 tablespoon basil, 1 tablespoon thyme and 1 teaspoon rosemary. Fold in cold goat cheese and Gruyère cheese (cheeses do not need to melt).
  • Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with ground black pepper.
  • Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 35 minutes for large soufflé (or 25 minutes for small soufflé). Using oven mitts, transfer soufflé to platter and serve immediately.

GOAT CHEESE SOUFFLES



Goat Cheese Souffles image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 24 appetizer portions

Number Of Ingredients 11

1/2 cup butter
1/2 cup flour
4 cups milk
7 ounces goat cheese
4 tablespoons grated Parmesan cheese
6 tablespoons flat leaf parsley, chopped
4 tablespoons fresh thyme, chopped
6 egg yolks
8 egg whites
Salt and pepper, to taste
1 1/2 cups heavy cream

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the butter in a heavy saucepan. Add flour and stir to combine. Cook lightly for 2 minutes. Add milk and continue to cook for about 5 additional minutes. Remove from heat and add cheeses and herbs. Continue stirring until all the cheese is melted.
  • Transfer the mixture to a bowl and add the egg yolks, 1 at a time. Stir rapidly so as not to cook the eggs. In another bowl beat the egg whites until firm peaks form, but not dry and stiff. Gradually fold whites into the cheese mixture. Pour souffle batter into 24 (6-ounce) ramekins, filling almost to the top. Bake in a water bath for about 35 minutes.
  • Before serving, run a knife around the edge of each souffle and release them upside-down onto a buttered baking pan. Place 1 tablespoon of cream on top of each souffle and bake for about 15 minutes.

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