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Goat Cheese Soufflé

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March 10th, 2008 · Print Print

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There is something so luxurious, and yet so frightening, about a soufflé, don’t you think?  I owned a cookbook called Soufflés for a year before I made my first one — I was just too scared!  But I’m glad that I overcame it, because I love them.  Anything that light, that melts in your mouth the way a good soufflé does, is worth the fear of failure, in my book.  

And honestly, I would probably still hesitate before serving these to guests — I’ve had it firmly pounded into my head that an imperfect soufflé is a disaster!  Although I’ve never made a soufflé that failed to rise, I live in constant fear that my next one won’t.  Perhaps I have seen Sabrina one too many times (as if that’s even possible)… 

But I actually make them quite often.  Nearly every time I fall in love with a simple, delicious flavor, I can’t help but think, “this would make a great soufflé.”  And my recent obsession with goat cheese made me think, quite happily, “this would make a great savory soufflé!”  So when I included a goat cheese soufflé in my “What dish next?” poll last week, I figured I would probably make it even if it didn’t win.

But win it did — appartently at least several of you are as excited about this recipe as I am!  And let me tell you, it was wonderful.  Light and airy but firm enough to spoon out, I ate one soufflé plain and another by placing each spoonful onto a slice of toasted baguette — both were delicious.  I’m thrilled to have this dish in my repertoire, and if you try it, I think you will be too!

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Goat Cheese Soufflé

INGREDIENTS:
3 tbsp butter, plus more for ramekins
3 tbsp flour
2 cups milk
5 ounces goat cheese, crumbled or coarsely chopped
2 tbsp parsley, chopped finely
3 eggs, separated
3 additional egg whites
1 tsp salt

DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Butter six four-ounce ramekins and set aside.
3. Melt butter over low heat in a small saucepan until just starting to get foamy. Add flour, mix thoroughly.
4. Add milk and heat until small bubbles form around the edges of the pan. If it heats too fast, remove the pan from the burner for a tiny bit. Whisk thoroughly.
5. Once flour and butter are incorporated, remove from heat and whisk in goat cheese and parsley until smooth. Allow to cool.
6. Add egg yolks to cooled milk mixture. Whisk to combine.
7. In another bowl, beat egg whites with salt until soft peaks form.
8. Stir 1/3 of egg whites into egg yolk mixture, and then stir the rest of the egg yolk mixture into the beaten whites.
9. Pour immediately into prepared ramekins, pouring each about 4/5 full. Place on a baking sheet and put them into the preheated oven.
10. Bake about 12-13 minutes, or until soufflés have puffed up. Remove from oven, and serve!

Serves 6 in small ramekins. 

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Tags: Breakfast and Brunch · food



25 responses so far ↓

  • 1 Ann // Mar 10, 2008 at 8:46 am

    Gorgeous!

  • 2 adele // Mar 10, 2008 at 9:47 am

    Wow. Those look delicious. :)

  • 3 Happy Cook // Mar 10, 2008 at 11:07 am

    Looks delicious and light and fluffy.
    I always chicken out when it comes for making this.

  • 4 Deborah // Mar 10, 2008 at 11:14 am

    I have actually never made a souffle – maybe it’s the fear thing!  I really need to get over it, though, because this is beautiful!

  • 5 emily // Mar 10, 2008 at 2:12 pm

    well done katykate!!

    I have an idea for your farmers market sausage…i voted that you eat it plain for breakfast…but knowing that you are a vegetarian i sort of doubt you want to leave it be and eat it…
    my suggestion (the pistachio part got me into this idea) is to make a gorgeous couscous or tagine with dried fruit pistachios and chopped up sausage in it…!? i d eat that!! hahah

  • 6 katy // Mar 10, 2008 at 4:29 pm

    Ann — Thanks!!

    Adele — Thanks – they really were!

    Happy Cook — I know, me too, but it’s worth getting over the fear!

    Deborah — Oh, you definitely do!

    Em — I actually ate it plain last night!  My vegetarian guilt is somewhat alleviated when I buy from the farmer’s market.  But I have three links left — I think a couscous would actually be really good!

  • 7 Jaime // Mar 11, 2008 at 12:23 am

    i need to make a souffle! these look so wonderful

  • 8 Kitt // Mar 11, 2008 at 1:33 am

    Want! I have some lovely little ramekins that are just crying out for this.

  • 9 Big Boys Oven // Mar 11, 2008 at 4:19 am

    Amazing how your souffle rise! I am crying out for one of yours now! so lovely!

  • 10 Jen (Modern Beet) // Mar 11, 2008 at 12:44 pm

    I’ve never made souffle — for no good reason, mind you — just an assumption that it’s really difficult.  Can you add ‘heavier’ ingredients (sundried tomatoes, sausage crumbles, vegetables)? or would those interfere with the fluffiness?  Souffles are an unknown world to me…

  • 11 katy // Mar 11, 2008 at 2:08 pm

    Jen — I think you can definitely use heavier ingredients — for sundried tomatoes and vegetables, I would just chop them as finely as possible so that they’ll incorporate evenly!  I’ve definitely seen spinach souffles, but I’d imagine that other veggies would work too!  For sausage, it might not rise quite as much (or the top part might be mostly egg), but I’m SURE it would still taste delicious!

  • 12 Joy // Mar 11, 2008 at 2:29 pm

    Wow.  This looks so delicious.  I love goat cheese and seeing these photos make me drool.  This is the problem with visiting food blogs, you end up craving what you’re seeing.  Haha.

  • 13 Jessica // Mar 11, 2008 at 2:51 pm

    Wow that looks great! And so elegant too!

  • 14 sharona may // Mar 11, 2008 at 4:01 pm

    Looks wonderful.  There is something a little intimidating about the souffle but worth giving it a try because it is so good when it turns out right!!
    Sharona May

  • 15 Elle // Mar 11, 2008 at 4:28 pm

    Katy, that looks amazing!  Yet another thing I’ve always been afraid to try making…maybe I’ll be brave and give it a whirl.

  • 16 Cynthia // Mar 11, 2008 at 9:32 pm

    I am so fearful of making a souffle but your post is rather encouraging. Yours looks and came out so perfect.

  • 17 Donald // Mar 12, 2008 at 7:33 am

    Wow.

    Another way to get that goat cheese into play. I love it!

  • 18 Chou // Mar 12, 2008 at 3:12 pm

    Can you ever go wrong with goat cheese? :)

  • 19 MyKitchenInHalfCups // Mar 12, 2008 at 5:08 pm

    Oh yes a perfect souffle Katy.
    I know I felt the same way.  After I took my first one out of the oven I wondered why it had taken me so long.  They really are easy and so incredibly good to eat.
    Congratulations.

  • 20 Arvind Devalia » Food, glorious Food for Spring Time! // Mar 18, 2008 at 7:48 am

    [...] Katy presents Goat Cheese Soufflé posted at [...]

  • 21 Joanna in the kitchen // Mar 18, 2008 at 1:09 pm

    I’ve never tried that but I will. Goat’s cheese is what I love so this souffle is on my to-do list

  • 22 katy // Mar 19, 2008 at 3:40 pm

    Thanks so much everyone!

  • 23 Recipes within my $135 monthly grocery budget « Stacking Pennies // Apr 24, 2008 at 6:34 pm

    [...] how about Goat cheese soufflés? I admit mine did not really turn out as beautifully as hers. She promised soufflés were easy, but [...]

  • 24 UclaBlackGuy // Apr 16, 2009 at 1:33 pm

    I had a goat cheese souffle served as dessert a few years ago and it was excellent.  Is there anything different you’d do to this recipe if serving it as dessert?

  • 25 Leah // May 7, 2009 at 12:03 pm

    Instead of using individual ramekins, is it possible to just make one large souffle in one dish?  Or would that prevent it from rising properly?

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