Culinary Complements
Individual Goat Cheese Soufflés
Serves 6
- 1/2 lb firm Goat Cheese
- 4 large eggs
- 5 Tblsp unsalted butter, plus extra for baking sheet
- 1/3 C all-purpose flour
- 1 1/3 C whole milk
- 2 tsp Dijon mustard
- 2 tsp finely chopped fresh thyme leaves
- salt
- freshly ground white pepper
Accompaniment: Salad greens tossed with your favorite vinaigrette
Preheat oven to 375°.
Butter six (3/4 c.) ramekins. Crumble goat cheese and separate eggs. In a saucepan melt butter over moderately low heat and whisk in flour. Bring flour and butter to a simmer, and cook, whisking constantly, about three minutes. Whisk in milk. Bring mixture to a boil, whisking constantly; Simmer, whisking occasionally, another three minutes. Remove pan from heat, add egg yolks, mustard, 1 tsp of thyme, about 2/3 of the goat cheese, and salt and pepper to taste. Whisk until cheese is melted. Transfer mixture to a large bowl.
In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites with a pinch of salt until they just hold stiff peaks. Fold 1/4 whites into yolk mixture to lighten. Gradually fold in remaining whites. Fold in remaining cheese and thyme, gently but thoroughly.
Divide soufflé mixture among ramekins and arrange in a baking pan just large enough to hold them. Add enough hot water to baking pan to reach half way up the sides of the ramekins. Bake soufflés in middle of oven until slightly puffed and golden brown about 25-30 minutes. Transfer to rack. Let soufflés stand, uncovered, 30 minutes (soufflés will fall slightly).
Lightly butter a baking sheet. Run a thin knife around the edges of soufflés. Invert each soufflé onto palm of hand and carefully put right side up onto baking sheet. (Soufflés can be made up to this point 2 days ahead and chilled, covered.)
Increase oven temperature to 425°. Bake soufflés in middle of oven until slightly puffed and heated through (about 5 minutes).
Enjoy with Duckhorn Vineyards Napa Valley Sauvignon Blanc.
