Herbed Goat Cheese Cloud Soufflé

1. Preheat Oven

Preheat your oven to 375°F.

2. Prepare the Roux

Melt 5 tablespoons of butter in a heavy saucepan over medium heat. Stir in 3 tablespoons of flour and cook for about 2 minutes.

3. Make Béchamel Sauce

Gradually whisk in 1 cup of milk, adding it little by little and whisking thoroughly between each addition to form a smooth béchamel sauce. Season with salt, fresh-ground black pepper, a pinch of cayenne, and the leaves from one thyme sprig. Cook, stirring occasionally, for about 10 minutes. Set aside to cool slightly.

4. Incorporate Egg Yolks and Goat Cheese

Separate the yolks from the whites of 4 eggs. Stir the egg yolks into the cooled sauce. Crumble 4 ounces of soft, mild goat cheese into the mixture and stir until the cheese is melted and evenly distributed. Adjust the salt if necessary.

5. Prepare Baking Dish

Grease your baking dish with 1 tablespoon of soft butter.

6. Whip Egg Whites

Whip the egg whites to moist, firm peaks. Stir one-third of the whipped egg whites into the egg yolk mixture to lighten it. Gently fold the lightened base into the rest of the egg whites.

7. Bake Soufflé

Pour the mixture into the prepared baking dish and place it in the preheated oven. Bake for 35 to 40 minutes, until puffed, golden, and slightly jiggly in the center.