Best 4 Garlic And Goat Cheese Soufflé Recipes

SPINACH GOAT CHEESE SOUFFLé

Steps:

• Preheat the oven to 400 degrees F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.Meanwhile, cook the spinach leaves with water still clinging to them until tender. Strain. (You can use other greens as well; chard and tender kale come to mind.)
• When the spinach is wilted, remove from pan and strain out the moisture and set aside. Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth. Finely chop the spinach and and season with salt, pepper, and a pinch of nutmeg. Add to the egg base. Season the mixture with salt and pepper.
• Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375 degrees F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.

GOAT CHEESE SOUFFLES

Steps:

• Preheat oven to 350°F. Rub inside of six 3/4-cup soufflé dishes or ramekins with 2 tablespoons butter. Coat with breadcrumbs; tap out excess. Set aside.
• Melt remaining 2 tablespoons butter in heavy large saucepan over medium-low heat. Add flour and cook 2 minutes, whisking constantly. Gradually whisk in milk. Increase heat to medium. Simmer mixture until very thick, stirring constantly, about 5 minutes. Add half of goat cheese and whisk until melted and smooth. Mix in salt and pepper. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot soufflé base. Cool 5 minutes.
• Beat whites in large bowl until stiff but not dry. Mix 1/4 of whites into soufflé base to lighten. Fold in remaining whites. Fold in remaining goat cheese. Divide mixture among prepared soufflé dishes. Place in 13x9x2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of dishes.
• Bake soufflés until puffed and golden brown on top and softly set in center, about 20 minutes. Serve soufflés immediately in their dishes. Or for twice-baked version, cool soufflés in dishes in water for 5 minutes. Remove soufflés from water. Run small sharp knife around sides of dishes to loosen soufflés. Turn out onto buttered baking sheet. Refrigerate up to 4 hours. Before serving, rewarm soufflés on same sheet in 350°F oven until heated through, about 10 minutes.

TWICE-BAKED GOAT CHEESE & GARLIC SOUFFLé

Steps:

• Melt butter in a medium saucepan over low heat.
• Whisk in flour and cook for a minute.
• Whisk in milk and bring to a simmer, stirring constantly.
• Add goat cheese, stir until melted& simmer for 2 minutes, stirring occasionally.
• Remove from heat.
• Whisk egg yolks in a small bowl.
• Whisk 1 cup of the goat cheese mixture into the egg yolks, then whisk back into the saucepan.
• Stir over low heat until slightly thickened, about 30 seconds, being careful not to let the mixture curdle.
• Strain into a bowl and place plastic wrap DIRECTLY onto the surface.
• Generously butter 6 1/2 cup ramekins& place in a large baking pan.
• Peel garlic cloves, push through a sieve& set aside.
• Beat egg whites with electric mixer until stiff.
• Stir roasted garlic into goat cheese mixture; fold egg whites into mixture.
• Divide mixture among ramekins.
• Pour enough boiling water into baking pan to come halfway up the sides of the ramekins.
• Bake in center of a 350°F oven until soufflés are firm in the center, about 25 minutes.
• Cool in the water bath for 10 minutes before transferring the ramekins to a wire rack.
• Heat tomato sauce& whipping cream in a small saucepan; stir in parsley and keep warm.
• Unmold soufflés and place on a baking sheet.
• Sprinkle with Parmesan& Gruyere cheeses and place under broiler just until cheeses have melted& tops are golden.
• WATCH CAREFULLY!
• Spoon tomato mixture onto serving plates and arrange soufflés on top.
• Sprinkle some additional parsley and garnish with a couple of halved grape or cherry tomatoes.

GOAT'S CHEESE SOUFFLE

Steps:

• Melt the butter in a saucepan and add the flour. Cook for five minutes, stirring. Do not allow to brown. Meanwhile scald the milk and add to the flour-butter mixture.
• Add the bay leaf, herb bouquet, salt and pepper. Put the mixture in the top of a double boiler and simmer gently for 30 minutes. Add the crumbled cheese and egg yolks. Mix until smooth.
• Preheat oven to 400 degrees. Butter a souffle dish. Whip the egg whites until they stand up in a peak. Fold the cheese mixture into the egg whites and pour into the souffle dish. Sprinkle with thyme.
• Bake for 15 to 20 minutes, or until the souffle has puffed up with a golden brown top.