Goat Cheese Souffle

Savory, Fragrant and Surprisingly Easy

• Servings: 4.

Soufflés are easy to make and not as fragile as their name or appearance suggests.  In this recipe, a base of flour, butter, goat cheese, egg yolks, and fresh herbs combine with egg whites to create a satisfying and very appealing savory dish that's perfect as a first course or as the main event for lunch, brunch or supper.

In this recipe, we recommend using an inexpensive domestic goat cheese because the finished soufflé benefits from its strong, tangy, and almost sour taste.  Montchevre or Coach are both good brands to use.  You can also make this soufflé with a crumbled blue cheese, such as Roquefort.  Whatever you choose, use one that has a lively flavor.

This recipe makes enough for a 1-quart soufflé dish or 4 2-cup ramekins.  Don't skip the step of preparing the dishes by buttering and dusting them with grated cheese as this step is essential to let the batter not adhere to the sides of the dish, thus letting it rise above the top of the soufflé dish.

See our article, How To Make A Soufflé, for general guidance and helpful tips for making this unfairly intimidating classic recipe.

Ingredients

• 4 tablespoons freshly grated Parmesan or Pecorino cheese
• 2 tablespoons unsalted butter plus extra to butter the soufflé dish
• 1/4 cup all purpose flour
• 1/2 cup milk
• 2 tablespoons dry white wine
• 1/2 teaspoon dry mustard
• 1/2 teaspoon anchovy paste
• Pinch of cayenne pepper
• 2 teaspoons fresh thyme leaves; if large, chop a bit so to have smaller pieces
• 4 oz. goat cheese, crumbled
• Salt
• Freshly ground black pepper
• 2 large eggs, separated, plus 3 large egg whites

Directions

1. Pre-heat the oven to 375º F.
2. Butter a 1-quart soufflé dish or 4 2-cup ramekins. Add about 3 tablespoons of the grated cheese and turn to completely coat the bottom and the sides, right up to the rim. Shake out and reserve any excess grated cheese and combine with the remaining tablespoon; you will use this to top the soufflé before baking.
3. In a medium saucepan, melt the butter over medium low heat. Add the flour and with a wooden spoon or metal whisk, combine complete until blended and cook for about 1 minute so to cook slightly without giving it any color.
4. Over a low heat, whisk in the milk, wine, cayenne, dry mustard and anchovy paste and stir quickly so to combine all the ingredients, making sure the mustard and anchovy paste are fully blended. Continue to cook, stirring constantly, until the mixture becomes smooth and creamy and slightly thickened, about 4 minutes.
5. Remove from the heat and stir in the crumbled goat cheese so that it completely combines, plus the thyme leaves and several grinds of black pepper.
6. Taste the mixture and if necessary, add a little salt.
7. Mix in the egg yolks so that they are completely combined.
8. Transfer the mixture from the saucepan to a large mixing bowl and cover the surface with a piece of plastic wrap, pressing the plastic right against the mixture so that it doesn't develop a skin.
9. In a separate large bowl, use an electric mixer to beat the 5 egg whites and a pinch of salt at a low speed until the whites are frothy, about 1 minute. Increase the speed to high and whisk until soft peaks form, about 3 minutes. Do not overbeat as the whites will get dry and begin to separate.
10. Using a rubber spatula, fold about a third of the beaten egg whites into the base mixture. When combined, add the remaining whites on top and fold until almost completely mixed. It's okay if a few white streaks remain because it's better to be a little under-mixed than over-mixed.
11. Carefully transfer the mixture in the prepared soufflé dish or ramekins. Fill to about 4/5 full, leaving a space between the top of the mixture and the rim of the dish. Sprinkle the remaining grated Parmesan or Pecorino on top of the mixture.
12. Place the filled soufflé dish on a rimmed sheet pan or cookie sheet. Bake for 20 minutes or until risen and brown. Give the dish a gentle shake and if the top surface still jiggles a lot, cook for 1-2 minutes longer. Small ramekins will take about 5 minutes less time to cook than the 1-quart dish.
13. Serve immediately.

The soufflé will begin to fall as it cools so show it to your dinner companions right out of the oven first so that they can see the beauty of the risen soufflé before you serve it.