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Recipe Detail Page
Twice-Cooked Goat Cheese Soufflés
Holiday 2001
The ultimate light supper when served surrounded by a mesclun salad dressed with a mustardy vinaigrette. For a first course use slightly smaller soufflé dishes or muffin cups. The secret is re-baking the soufflé when you need it. It puffs up again to awesome proportions. Depending on the size of your muffin tins, this makes either 6 or 8 soufflés. Bake what you need and have the others the next day for a treat.
Serves 6
Butter and Parmesan for coating
3 tbsp (45 mL) butter
3 tbsp (45 mL) flour
1 1/2 cups (375 mL) warm milk
2 tsp (10 mL) chopped fresh thyme
or 1 tsp (5 mL) dried
4 oz (100 g) goat cheese,
cut in small pieces
4 eggs, separated
Salt and freshly ground pepper
1/2 cup (125 mL) whipping cream
1/2 cup (125 mL) grated Parmesan
1. Preheat oven to 375°F (190°C). Butter 6 to 8 large muffin tins and dust lightly with Parmesan. Place in roasting pan.
2. Heat butter in pot on medium heat and slowly whisk in flour. Cook for 2 minutes, stirring. Slowly stir in milk and thyme.
3. Bring to boil, stirring. Stir in half the goat cheese. Cool slightly. Beat together egg yolks and beat into cooled base. Season with salt and pepper, then crumble in remaining goat cheese.
4. Whisk egg whites until they hold soft peaks. Stir one quarter egg whites through cheese base to lighten it. Fold in remaining whites.
5. Spoon into muffin tins, filling to the top. Fill the roasting pan with hot water halfway up sides of muffin tins. Place in oven and bake for 15 minutes or until well risen and golden on top.
6. Remove from oven, remove from water bath and sit on a rack for 10 minutes. Loosen sides with a knife, then turn soufflés out on to a buttered baking tray. Cool. Cover loosely and refrigerate for up to one day. Return to room temperature before baking.
7. Preheat oven to 400°F (200°C). Pour 1 tbsp (15 mL) whipping cream on top of each soufflé. Sprinkle tops with Parmesan. Bake about 12 to 15 minutes or until puffed and golden.
Serves 6
