60 minutes
A light and airy soufflé with a rich goat cheese flavor, perfect as an elegant appetizer or main course.
Unsalted Butter, melted and for greasing dish
tablespoons
tablespoons
cups
to taste
Black Pepper, freshly ground
to taste
to taste
Thyme Sprig, leaves removed
each
each
Goat Cheese, soft, mild
0 oz
each
1. Make Béchamel Sauce
Melt 5 tablespoons of butter in a heavy saucepan over medium heat. Stir in 3 tablespoons of flour and cook for about 2 minutes until smooth and slightly bubbly. Gradually whisk in 1 cup of milk until smooth.
2. Season the Sauce
Season the béchamel sauce with a pinch of salt, a dash of fresh-ground black pepper, a hint of cayenne, and the leaves from one thyme sprig. Simmer on low heat for 10 minutes.
3. Add Egg Yolks and Goat Cheese
Stir in 4 egg yolks and 4 ounces of soft, mild goat cheese into the thickened béchamel sauce. Whisk until smooth.
4. Prepare Soufflé Dish
Preheat your oven to 375°F. Generously butter a 1-quart soufflé dish with 1 tablespoon of soft butter.
5. Whip Egg Whites
Place 4 egg whites in a clean bowl. Whip the egg whites until they form moist, firm peaks that slightly bend at the tips.
6. Fold Egg Whites and Bake
Gently fold the whipped egg whites into the béchamel mixture. Pour the fluffy mixture into the prepared soufflé dish. Bake for 35-40 minutes until puffed and golden with a soft, jiggly center.
Use high-quality goat cheese with a creamy texture and robust flavor for depth of flavor.
Gently fold the beaten egg whites into the base in stages to maintain airiness.
Ensure that your eggs and cheese are at room temperature before you begin for better texture.
Preheat thoroughly and start at a higher temperature to help the soufflé puff, then lower to cook through.
Add egg yolks off the heat and beat whites to soft peaks for proper structure.
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