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Recipe Detail Page
Carrot and Goat Cheese Soufflé
Spring 2008
This delicate, fluffy soufflé makes for a wonderful lunch served with a salad of frisée lettuce tossed in lemon juice and walnut oil. Be sure to choose young, tender carrots for this recipe to ensure a sweet carrot flavour. The soufflé can also be served as a side dish by preparing it in an 8 up (2 ) soufflé dish instead of ramekins, and cooking it for 50 minutes.
Makes 12 portions
4 cups (1 L) carrots, peeled and coarsely chopped
½ cup (125 mL) fresh goat cheese
½ cup (125 mL) cream cheese
5 large eggs, separated
¾ tsp (4 mL) salt
¼ cup (50 mL) unsalted butter, plus extra to grease ramekins
1½ tbsp (22 mL) fresh dill, finely chopped
1 tsp (5 mL) curry powder
¼ tsp (1 mL) ground white pepper
¼ tsp (1 mL) ground coriander
¼ cup (50 mL) all-purpose flour
1. Put carrots into a medium pot with enough water to cover them by 1-nch (2.5-m). Bring to the boil then simmer until very tender, about 30 minutes. Reserve cooking liquid once carrots are cooked.
2. Place carrots in food processor and allow to cool for 10 minutes. Grease twelve ½ cup (125 mL) ramekins and set aside.
3. To the food processor add goat cheese, cream cheese, egg yolks and salt. Process until smooth.
4. Preheat oven to 400°F (200°C).
5. In the pot used for the carrots, melt butter over medium heat, stir in curry powder, white pepper and coriander and cook for 30 seconds. Add flour, stir and cook for 1 minute longer. Slowly whisk in 1 cup (250 mL) of reserved cooking liquid until thickened and smooth. In a large bowl stir this mixture together with carrot purée until well combined.
6. Place egg whites in a large clean bowl and whisk with hand mixer until firm peaks form. Fold beaten egg whites into carrot mixture in 3 additions. Fold until all ingredients are well combined.
7. Fill ramekins to ¼-inch (5-mm) from the top with carrot mixture, place in a large roasting pan and fill pan with boiling water halfway up the side of the ramekins.
8. Place in oven and cook for 25 minutes, or until cooked through and lightly golden on top.
Makes 12 portions
