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Goat Cheese Souffles
Goat Cheese Souffles
KEEP SCREEN ON
Yield: Makes 4 servings
Ingredients
Ingredients
Butter for ramekins2 tablespoons unsalted butter, softened
1/4 cup dry bread crumbs, finely ground, divided
1 tablespoon flour
1/2 cup half and half cream
5 ounces soft goat cheese, crumbled, divided
2 eggs, separated
Large pinch kosher salt
Freshly ground black pepper
1 teaspoon chopped fresh thyme leaves
2 quarts boiling water
Preparation Method
- Preheat Wolf Oven in CONVECTION at 400°F.
- Very liberally butter four 5-ounce ceramic ramekins.
- Sprinkle the inside of each buttered ramekin with bread crumbs. Gently tap any excess bread crumbs out of ramekin into a small bowl and set aside.
- Place prepared ramekins in 13 x 9-inch baking dish. Set aside.
- In 1 quart saucepan over medium low heat on Wolf cooktop, melt butter until just bubbling.
- Stir in flour and cook for 1 minute or until slightly browned.
- Whisk in cream and cook for 2 or 3 minutes, or until mixture thickens. Allow to cool for 2 minutes.
- Whisk 4 ounces goat cheese into the slightly thickened dairy mixture until smooth.
- Whisk in egg yolks until smooth.
- Add salt, pepper and thyme. Set aside.
- In mixing bowl of standing mixer fitted with whisk attachment, beat egg whites on high speed until soft peaks form.
- Fold half of whites into the warm cheese mixture, then fold in remaining whites until fully combined.
- Half fill each ramekin with the mixture. Divide remaining goat cheese over each mixture. Top cheese with remaining mixture. Sprinkle each with remaining breadcrumbs.
- Pour hot water into baking pan until water reaches half way up the sides of the ramekins. Place in oven and bake 22 to 25 minutes, or until set.
- Remove from oven. Allow to stand in hot water for 20 minutes.
- Remove from water and wipe off excess water with towel.
- Run a sharp, small knife around the edges of each soufflé and gently turn over to remove from ramekin. Place on baking sheet lined with parchment paper.
To serve:
To reheat in the oven, cover the ramekins with foil on heat resistant plate. Place in preheated Wolf oven in BAKE at 300°F for 20 minutes. To reheat in the microwave oven, place soufflé on microwave safe plate. Microwave each ramekin on HIGH for 15 to 20 seconds.