Description
This Fluffy Goat Cheese Soufflé is a sophisticated and airy dinner option that combines the tangy richness of goat cheese with a creamy, flavorful sauce. Perfectly baked to a golden puffed perfection, it’s an elegant yet approachable dish to impress dinner guests or elevate a weeknight meal.
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.)
- 2½ 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.)
- 3 Egg Whites (Aquafaba is a vegan alternative.)
Sauce and Topping
- 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
- Steep the Milk: In a saucepan, gently heat the whole milk with the chopped onion, dried bay leaf, and pepper. Let the mixture steep for about 5 minutes to infuse the flavors.
- Make the Roux: In a separate pan, melt the butter and whisk in the flour to create a roux. Gradually add the steeped milk mixture while stirring continuously until smooth and thickened. Remove from heat and let cool slightly.
- Prepare the Soufflé Base: Combine the cooled cream sauce with chopped parsley, egg yolk, and crumbled goat cheese. Stir the mixture until it is well blended and smooth.
- Whip Egg Whites: In a clean bowl, whip the egg whites until stiff peaks form, ensuring they are light and airy for the perfect soufflé texture.
- Fold Egg Whites: Gently fold the whipped egg whites into the cheese mixture using a spatula, taking care not to deflate the air incorporated in the whites.
- Fill Ramekins: Spoon the mixture into greased ramekins, filling them about three-quarters full to allow room for rising during baking.
- Bake the Soufflés: Place the ramekins in a preheated oven at 375°F (190°C) and bake for approximately 25-30 minutes until the soufflés have puffed up and are golden.
- Prepare the Sauce: While the soufflés bake, gently simmer the heavy cream with additional goat cheese until warm and slightly thickened.
- Finish and Broil: Once the soufflés have risen, spoon the creamy goat cheese sauce on top and sprinkle with shredded Swiss cheese. Return to the oven and bake for an additional 5 minutes until the cheese melts and browns slightly.
Notes
- For a dairy-free version, substitute egg yolk with a thick cream alternative and use aquafaba instead of egg whites.
- To make this gluten-free, use gluten-free flour for the roux.
- Omit the onion if you prefer a smoother soufflé without the subtle onion flavor.
- Use fresh herbs like chives instead of parsley for a different herbal note.
- Ensure egg whites are whipped to stiff peaks to help the soufflé rise properly.
- Do not open the oven door during baking to prevent the soufflé from collapsing.
