Goat Cheese Soufflé With Thyme Recipes

GOAT-CHEESE SOUFFLé WITH THYME

Steps:

• Preheat the oven to 195°C/375°F.
• Butter the moulds.
• Melt the butter in a saucepan using low heat.
• Add the flour, stirring until you obtain a paste.
• Pour in the milk, very slowly, stirring constantly.
• Cook for 4-5 min.
• Add the wine and mustard.
• Stir and cook 2-3 more min.
• Incorporate the goat cheese and thyme leaves (not the stem).
• Add salt and pepper to taste (pay attention: the goat-cheese may be salty!).
• Remove the saucepan from the heat and set aside.
• Separate the egg whites and yolks.
• Add the yolks to the pan.
• In a separate bowl, using an electric mixer, beat the white(s) to form soft peaks, then incorporate them into the cheese-yolk mixture, blending gently.
• Pour out into the buttered mould(s) and sprinkle with the grated cheddar.
• Clean any drops off of the inner sides: the soufflé will rise evenly if it has no obstacles on the inside of the dish.
• Put the mould(s) in the oven.
• After about 23 min, the soufflé(s) will be golden and ready.
• To verify, you can insert a tooth-pick into it.
• If it comes out clean, the soufflé is ready.
• Serve without delay since the hot air entrapped in the soufflé begins to escape as soon as it is taken out of the oven, causing it to deflate.

GOAT CHEESE SOUFFLE WITH THYME

Steps:

• Preheat the oven to 375°. Butter a 1-quart soufflé dish. Add the Parmesan and turn the dish to coat it with the cheese.
• In a medium saucepan, melt the butter over low heat. Add the flour and cook, whisking, until blended.
• Whisk in the milk, wine, mustard and anchovy paste and cook, whisking, until the sauce is smooth and thick, about 8 minutes. Remove from the heat and stir in the goat cheese and 1 teaspoon of the thyme leaves.
• Season with salt and pepper and stir in the egg yolks. Scrape the soufflé mixture into a large bowl and press a piece of plastic wrap directly on the surface.
• In a large stainless steel bowl, beat the egg whites with a pinch of salt until soft peaks form. Using a rubber spatula, fold one-third of the beaten whites into the soufflé mixture; fold in the remaining whites until just a few streaks remain.
• Gently scrape the mixture into the prepared dish. Sprinkle the top with the Cheddar, the remaining 1/2 teaspoon of thyme and some pepper. Bake the soufflé in the middle of the oven for about 25 minutes, or until nicely risen and browned on top.