Goats Cheese Souffle Recipe

Goat Cheese Soufflé Recipe Ludo Lefebvre Food & Wine

WebAug 2, 2023 · 6 tablespoons unsalted butter, plus more for greasing. 5 tablespoons all-purpose flour. 1 1/2 cups half and half. 1 cup whipping cream. 5 egg yolks. 6 ounces …

Rating: 5/5(1)
1. Preheat the oven to 450° and generously butter six ramekins set on a large rimmed baking sheet.
2. Gently melt the 6 tablespoons of butter and stir in the flour in a saucepan big enough to comfortably whisk 3 cups of liquid continuously. Cook slowly so the flour is not raw in order to make a blond roux, for about 5 minutes. Whisk in the half and half and whipped cream and cook on low heat, whisking frequently, until the béchamel thickens, about 5 more minutes. Remove and let cool slightly. Cover the béchamel directly with plastic wrap to prevent a film from forming and set aside.
3. When the béchamel is cool, whisk in the egg yolks, goat cheese, and salt, pepper, nutmeg, cayenne, dried thyme until well combined.
4. In a stand mixer fitted with a whisk attachment, whip the egg whites until peaks are stiff, about 4 minutes. Fold the whipped egg whites gently into the cheese mixture.

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Broccoli & Goat Cheese Souffle EatingWell

WebApr 22, 2024 · Directions. Preheat oven to 375 degrees F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart souffle dish) with cooking spray …

Rating: 4/5(5)
1. Preheat oven to 375 degrees F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart souffle dish) with cooking spray and place them on a baking sheet.
2. Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.
3. Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.
4. Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or souffle dish.

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