Description
This Fluffy Goat Cheese Soufflé is a sophisticated and delicate dish perfect for elevating your dinner. Combining creamy goat cheese, fresh herbs, and a light, airy texture achieved by whipped egg whites, this souffle is baked to golden perfection and served with a rich, cheesy cream sauce. Ideal for impressing guests or a cozy gourmet meal at home.
Ingredients
Scale
Soufflé Base
- 1 cup Whole Milk (Low-fat milk can be used.)
- ½ small Onion, chopped (Omit for a smoother taste.)
- 1 Dried Bay Leaf (Substitute with a pinch of dried thyme.)
- ½ teaspoon Pepper (White pepper is a great alternative.)
- 25 grams Butter (Margarine can be substituted.)
- 2-½ tablespoons Flour (Gluten-free flour is an option.)
- 2 tablespoons Chopped Parsley (Fresh chives can be substituted.)
- 1 Egg Yolk (For a dairy-free option, use a thicker cream alternative.)
- 100 grams Soft Goat Cheese, crumbled (Cream cheese can be substituted.)
Egg Whites
- 3 Egg Whites (Aquafaba is a vegan alternative.)
Topping & Sauce
- 150 ml Heavy Cream (Half-and-half works well as a lighter option.)
- 3 tablespoons Shredded Swiss Cheese (Gruyère can be used as an alternative.)
- 2 tablespoons Grated Parmesan (Substitute with Pecorino or nutritional yeast.)
Instructions
- Infuse the Milk: In a saucepan, gently heat 1 cup of whole milk with ½ small chopped onion, 1 dried bay leaf, and ½ teaspoon of pepper. Allow the mixture to steep carefully for about 5 minutes to infuse the flavors.
- Make the Roux and Sauce: In another pan, melt 25 grams of butter and whisk in 2-½ tablespoons of flour to form a roux. Slowly add the infused milk mixture while stirring continuously until you achieve a smooth, creamy sauce consistency. Remove from heat and let cool slightly.
- Combine Ingredients: Stir the cooled sauce with 2 tablespoons of chopped parsley, 1 egg yolk, and 100 grams of crumbled soft goat cheese until fully blended and smooth.
- Whip Egg Whites: In a separate clean bowl, beat 3 egg whites until stiff peaks form. This air incorporation is essential for the souffle’s fluffy texture.
- Fold Egg Whites: Gently fold the whipped egg whites into the cheese mixture using a spatula, taking care not to deflate the airiness.
- Prepare and Bake Soufflés: Grease ramekins thoroughly, spoon the soufflé mixture into them filling about three-quarters full. Place in a preheated oven at 375°F (190°C) and bake for approximately 25-30 minutes until puffed and golden.
- Prepare Cream Sauce: While the soufflés bake, simmer 150 ml of heavy cream with a bit of additional goat cheese, stirring occasionally to melt and combine into a smooth sauce.
- Add Toppings and Final Bake: Once the soufflés have risen, remove from oven, spoon the creamy goat cheese sauce on top, sprinkle with 3 tablespoons of shredded Swiss cheese, and 2 tablespoons of grated Parmesan. Return to the oven for an additional 5 minutes until the topping is melted and slightly browned.
Notes
- For a smoother flavour, omit the chopped onion during milk infusion.
- Substitute herbs freely based on availability; thyme or chives work well.
- Use gluten-free flour if sensitivity is a concern.
- Aquafaba can replace egg whites for a vegan version but expect minor texture differences.
- Serve immediately to enjoy the souffle at its fluffiest before it begins to deflate.
- Ensure ramekins are well greased to aid soufflé rise and removal.
- Use fresh, high-quality goat cheese for the best flavor result.
