Goat Cheese and Herb Souffles
Light and airy soufflés featuring creamy goat cheese, fresh herbs like thyme and rosemary, and a delicate blend of Parmesan cheese. These elegant individual soufflés make for an impressive starter or light main course.
Ingredients
- •7 tablespoons grated Parmesan cheese
- •¾ cup whole milk
- •3 large large egg yolks
- •2 tablespoons butter
- •½ cup chopped red onion
- •1 teaspoon chopped fresh thyme
- •½ teaspoon chopped fresh rosemary
- •2 tablespoons all purpose flour
- •1 cup crumbled soft fresh goat cheese
- •¾ teaspoon salt
- •¼ teaspoon ground black pepper
- •1 pinch cayenne pepper
- •4 large large egg whites
Cooking Instructions
- 1.
Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes. Place 1 tablespoon Parmesan in each dish; rotate dishes to coat with cheese, leaving excess in dishes. Place dishes on baking sheet. Whisk milk and yolks in bowl to blend.
10 min
- 2.
Melt butter in saucepan over medium-high heat. Add onion, thyme, and rosemary; sauté 3 minutes. Add flour; whisk 1 minute. Whisk in milk mixture. Whisk soufflé base until thick and bubbling, about 2 minutes. Remove pan from heat. Add 1/2 cup goat cheese, salt, black pepper, and cayenne pepper; whisk until cheese melts. Beat whites in bowl until stiff but not dry. Fold 1/4 of whites into base in pan. Sprinkle remaining 1/2 cup goat cheese and 1 tablespoon Parmesan over. Fold in remaining whites in 2 additions. Divide mixture among dishes.
15 min
- 3.
Bake soufflés until puffed and beginning to brown on top, about 20 minutes. Serve immediately.
20 min
