TWICE-BAKED GOAT CHEESE SOUFFLES WITH SALAD
Categories Milk/Cream Mixer Cheese Egg Mustard Bake Vegetarian Goat Cheese Winter Ramekin Gourmet
Yield Serves 6 as a light main course
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F and butter six 3/4-cup ramekins (3 3/4 by 2 inches). Crumble goat cheese and separate eggs. In a saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Remove pan from heat and add yolks, mustard, 1 teaspoon thyme, two thirds cheese, and salt and pepper to taste, whisking until cheese is melted. Transfer yolk mixture to a large bowl.
- In another large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into yolk mixture to lighten and fold in remaining whites and remaining cheese gently but thoroughly.
- Divide soufflé mixture among ramekins and arrange in a large baking pan just large enough to hold them. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake soufflés in middle of oven until slightly puffed and golden brown, about 20 minutes, and transfer to a rack. Let soufflés stand, uncovered, 30 minutes (soufflés will fall slightly).
- Lightly butter a baking sheet. Run a thin knife around edges of soufflés. Invert each soufflé onto palm of your hand and carefully put, right side up, onto baking sheet. Soufflés may be made up to this point 2 days ahead and chilled, covered.
- Increase temperature to 425°F.
- In a small saucepan bring cream with remaining teaspoon thyme and salt and pepper to taste to a boil. Remove pan from heat and keep cream warm, covered. Bake soufflés in middle of oven until slightly puffed and heated through, about 5 minutes.
- Transfer soufflés to plates. Spoon 2 tablespoons cream over each soufflé and arrange salad decoratively alongside.
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Prince Studio
[email protected]I'm allergic to goat cheese. Can I use a different type of cheese?
Tinnaing Tun
[email protected]I'm not a big fan of goat cheese, but I'm willing to try this recipe.
Shuhana Islam
[email protected]I'm not sure if I can make this, but I'm going to try.
Arjun Khanxa
[email protected]I'm going to make this for my next dinner party.
Alberto Jeronimo
[email protected]This looks delicious!
Zessmarn Dope
[email protected]Can't wait to try this recipe!
Ahmad Abdullah Ali
[email protected]Thanks for sharing!
Basharat Jlali
[email protected]This recipe is a keeper!
Ruth Cat
[email protected]I'll definitely be making this again.
Volenta Ouma
[email protected]Yum!
Oliseh Augustina Rhema
[email protected]Overall, I really enjoyed this recipe. The soufflés were delicious, and the salad was a great accompaniment.
Emmy Simons
[email protected]These soufflés were a bit too dry for my taste. I think I would add more milk or cream next time.
Jason Ford
[email protected]I followed the recipe exactly, but my soufflés didn't rise very much. I'm not sure what I did wrong.
Islm Issj
[email protected]These soufflés were a bit too rich for my taste, but they were still very good.
Bigdreams maX Bigdreamsmax
[email protected]I'm not a big fan of goat cheese, but I really enjoyed these soufflés. The flavors were very well-balanced.
Boxen
[email protected]These soufflés are a bit tricky to make, but they're definitely worth the effort. They're so light and fluffy, and the flavor is amazing.
ZOO gaming
[email protected]I love that this recipe uses fresh herbs. It really makes a difference in the flavor of the dish.
Rihan Karim
[email protected]The flavors in this dish are incredible! The goat cheese is perfectly balanced by the sweet and tangy salad dressing.
Tekila Anderson
[email protected]I've made these soufflés several times now, and they always turn out amazing. They're so easy to make, and they always impress my guests.
Matrika Prasad Bhandari
[email protected]These goat cheese soufflés were a hit at my dinner party! They were light and fluffy, with a perfectly crispy crust. The salad was a great accompaniment, and the dressing was tangy and flavorful.