Goat Cheese Souffles
"Easy into to souffles" by Bonnie S. Benwick, Washington Post. Bucheron is a goat's-milk cheese with a creamy center and drier perimeter. If difficult to find, use goat cheese that is slightly firm and crumbly. Four 8-ounce ramekins, dishes that are at least 2 1/4 inches tall, six 6-ounce ramekins, or 2 small (7-by-2 1/4-inch) oval gratin dishes. Recipe adapted from "Kitchen Simple: Essential Recipes for Everyday Cooking," by James Peterson. Winston-Salem Journal: September 21, 2011.
- Unsalted butter, at room temperature, for the ramekins
- Flour, for dusting the ramekins
- 8 ounce(s) medium-ripe goat cheese, preferably Bucheron
- 6 large eggs, preferably at room temperature
- Pinch cream of tartar
- Freshly ground black or white pepper
- 1. Heat the oven to 350 degrees. Use the butter to liberally grease the insides of the ramekins, then dust liberally with flour and shake out any excess. Place the ramekins on a rimmed baking sheet, spaced well apart.
- 2. Trim the rind from the cheese, then place the cheese in a deep mixing bowl.
- 3. Separate the eggs into whites and yolks, placing the whites in the clean bowl of a stand mixer or hand-held mixer; make sure there are no bits of shell or yolk included.
- 4. Use a wooden spoon to work 3 of the yolks into the cheese; the mixture should be a bit pasty, like a small-curd cottage cheese. If not, add a fourth and, if needed, a fifth yolk, incorporating well. (Reserve any remaining yolks for another use.)
- 5. Beat the egg whites on low speed, then medium-high speed until frothy. Add the cream of tartar and beat just long enough to form stiff peaks. Fold one-quarter of the beaten egg whites into the cheese mixture, then season with pepper to taste and fold in the remaining egg whites; it’s OK if some streaks of white remain. Divide evenly among the ramekins.
- 6. Increase the heat to 400 degrees (to bring extra heat to the undersides of the soufflés, helping them to rise) and transfer the baking sheet to the oven. Bake for about 20 minutes, until the soufflés are tall, golden brown on top and firm on the outside yet soft on the inside. Transfer the ramekins to individual plates; serve immediately.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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