Recipe

Goat Cheese And Fresh Herb Soufflé Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 375°.
Step #2 Butter a 2-quart soufflé dish.
Step #3 Add the Parmesan & turn to evenly coat the bottom & side of the dish.
Step #4 Tap out any excess.
Step #5 In a medium saucepan, melt the butter over moderate heat.
Step #6 Whisk in the flour until a smooth paste forms.
Step #7 Whisk in 1 c of the milk until smooth, then whisk in the remaining 1 c of milk & add the bay leaf.
Step #8 Bring the sauce to a boil, whisking constantly.
Step #9 Reduce the heat to low & cook, whisking frequently, until very thick, about 10 mins.
Step #10 Scrape into a large bowl.
Step #11 Stir in the goat cheese & season this with salt & pepper, then whisk in the egg yolks.
Step #12 Cover up & let cool, then stir in the the herbs.
Step #13 In a large stainless steel bowl, beat the egg whites with a pinch of salt until firm but not dry.
Step #14 Fold one-third of the beaten whites into the cheese sauce.
Step #15 Fold in the remaining whites, leaving a few white streaks.
Step #16 Scrape the soufflé mixture into the prepared baking dish & bake in the center of the oven for 45 mins, or until browned, puffed & still slightly jiggly in the center.
Step #17 Serve at once.
Step #18 Make Ahead: The soufflé base can be prepared through Step 2, without adding the herbs, & put in the fridged overnight.
Step #19 Bring the soufflé base to about room temp & stir in the herbs before folding in the beaten egg whites.
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