SOUFFLÉ AU FROMAGE DE CHÈVRE

Recipe for a light and fluffy goat cheese soufflé
Print Friendly

DO YOU THINK there’s nothing left to eat in the house? Do you have eggs? Do you have a little goat cheese? Then you have the ingredients for one of our favorite lunches. It never ceases to be a thrill taking it out of the oven! Bucheron cheese hits exactly the right note of pungency, but you can achieve the same effect by combining a mild, fresh goat cheese with a stronger, more aged one. —Sara

  • 3 tablespoons unsalted butter, plus more for the dish
  • 1/4 cup all-purpose flour
  • 1 cup whole milk or heavy cream, warmed in the microwave
  • Pinch cayenne
  • Salt and freshly ground pepper, to taste
  • 4 egg yolks
  • 5 ounces Bucheron goat cheese, crumbled
  • 6 egg whites
  • 1 teaspoon fresh thyme leaves, chopped

1. Preheat the oven to 400° F. Butter a 6-cup soufflé dish or an 8-cup gratin dish.

2. Melt butter in a medium saucepan over medium-low heat. When foamy, whisk in the flour, and cook, stirring, for several minutes. Whisk in the milk and stir vigorously until the mixture is smooth and thick, about 8 minutes. Remove from heat. Add cayenne and season with salt and pepper. Beat in the egg yolks one at a time until well blended, then lightly stir in cheese.

3. Beat the egg whites with a pinch of salt until they form firm peaks, then stir one-quarter of them into the base to lighten the mixture. Fold in the rest and transfer to the prepared dish. Bake until golden (about 15 minutes), then cover lightly with foil and continue baking until just a bit wobbly in the center, 12 to 18 more minutes. Remove, scatter the thyme over the top, and serve immediately.

Serves 4 as a light course with salad

……….

Subscribe to receive notifications of new stories, recipes, special offers, and travel tips

Buy the book on Amazon

Follow us at twitter.com/beginningfrench

Email us at editor@beginningfrench.com