This elegant Goat Cheese Souffle is a sophisticated vegetarian main or side dish that balances rich, tangy flavors with a light, airy texture. The base is a classic béchamel infused with fresh thyme and bay leaf, providing a subtle herbal backbone. Crumbled goat cheese is folded in for a creamy, slightly tart contrast, while a hint of cayenne adds a gentle warmth. The soufflé rises beautifully in the oven, creating a golden, wobbly center that is irresistible. Perfect for dinner parties or a special weekend brunch, it showcases the versatility of goat cheese. Serve immediately for the best texture and flavor experience.
Goat Cheese Souffle
Description
This elegant Goat Cheese Souffle is a sophisticated vegetarian main or side dish that balances rich, tangy flavors with a light, airy texture. The base is a classic b&# 195;©chamel infused with fresh thyme and bay leaf, providing a subtle herbal backbone. Crumbled goat cheese is folded in for a creamy, slightly tart contrast, while a hint of cayenne adds a gentle warmth. The soufflé rises beautifully in the oven, creating a golden, wobbly center that is irresistible. Perfect for dinner parties or a special weekend brunch, it showcases the versatility of goat cheese. Serve immediately for the best texture and flavor experience.Ingredients
Directions
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Butter a 9x13-inch glass baking dish and coat the bottom and sides with grated Parmesan cheese.
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Preheat the oven to 400ðF (200ðC).
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In a small saucepan, combine 1 cup milk, 1 bay leaf, 6 sprigs of thyme, and 2 thin onion slices. Heat until it just begins to boil, then remove from heat and let steep for 15 minutes.
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Strain the milk to remove the herbs and onion slices, discarding the solids.
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In a medium saucepan, melt 2 1/2 tablespoons of butter over medium heat.
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When the butter is foamy, stir in 3 tablespoons of flour and cook, stirring constantly, for about 2 minutes to form a roux.
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Whisk in the strained milk all at once. Stir vigorously until the mixture thickens and becomes smooth.
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Season the sauce with salt, a few twists of black pepper, and a dash of cayenne pepper. Remove from heat and let cool slightly.
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Beat 4 egg yolks into the cooled soufflé base until well blended.
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Stir in 1 cup of crumbled goat cheese, leaving a few small lumps for texture.
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In a clean bowl, beat 4 egg whites plus 2 additional egg whites (total 6 whites) with a pinch of salt until stiff peaks form.
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Gently stir about one-quarter of the egg whites into the cheese mixture to lighten it.
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Carefully fold in the remaining egg whites using a spatula, being careful not to deflate the mixture.
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Transfer the batter into the prepared baking dish.
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Place the dish in the oven and immediately lower the heat to 375ðF (190ðC).
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Bake for 30 minutes, or until the soufflé is golden brown and just slightly wobbly in the center.
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Remove from the oven and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 67.2kcal
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 4.8g24%
- Cholesterol 20.2mg7%
- Sodium 60.3mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve the soufflé immediately after baking as it will deflate quickly if left to sit.
Ensure the egg whites are beaten in a clean, grease-free bowl for maximum volume.
You can substitute the bouquet garni with fresh thyme and a pinch of dried bay leaf if preferred.
For a richer flavor, use high-quality artisan goat cheese.
