Kamil Perry
Goat cheese soufflé is a classic French dish made of a simple béchamel gently folded into airy whipped egg whites. The goat cheese adds a tangy flavour to the soufflé, which can be enhanced with spices like cayenne, nutmeg, and thyme. The dish is usually served straight from the oven, as it tends to deflate quickly. Goat cheese soufflés are often baked in ramekins with butter and a sprinkling of sugar or cheese to help the soufflé climb up the sides of the dish. The cooking process is relatively simple, with minimal active cooking time and very little prep work required.
| Characteristics | Values |
|---|---|
| Ingredients | Goat cheese, butter, flour, milk, salt, pepper, nutmeg, cayenne, thyme, lemon zest, sugar, cream cheese, egg whites, egg yolks |
| Preparation | Melt butter in a saucepan, add flour and whisk to combine, add milk and whisk, add salt and pepper, stir in egg yolks, goat cheese and seasonings, fold in beaten egg whites, pour into ramekins, bake |
| Baking temperature | 350°F to 450°F |
| Baking time | 10 to 15 minutes, or until the top is browned and the soufflé is just set |
| Serving | Serve immediately |
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What You'll Learn
How to prepare the soufflé base
To prepare the soufflé base, start by preheating your oven to 350–450°F (depending on the recipe). You can start out with the oven 25 to 50 degrees higher than needed, and turn it down after the soufflé is added to compensate for any heat lost. Then, generously butter your ramekins and place them on a large rimmed baking sheet. For a 4-ounce ramekin, you'll need about 4 tablespoons of butter, and for an 8-ounce ramekin, you'll need about 6 tablespoons. You can also sprinkle a bit of Parmesan into the ramekins to enable the soufflé to "climb" better up the sides of the dish and make removal easier.
Next, make a blond roux by melting the butter in a saucepan over medium heat and stirring in flour. Cook this mixture slowly for about 2–5 minutes, making sure the flour is not raw. Then, whisk in the milk, half-and-half, and whipped cream, and cook on low heat until the béchamel thickens. This should take about 5–10 minutes. Season the béchamel with salt, pepper, cayenne, and thyme, and let it cool.
Once the béchamel has cooled, whisk in the egg yolks, goat cheese, and any additional seasonings, such as nutmeg and lemon zest, until well combined. In a separate bowl, whip the egg whites until stiff peaks form. This should take about 4 minutes.
The soufflé base can be prepared up to this point and refrigerated overnight. When ready to bake, simply bring the base to room temperature and gently fold in the beaten egg whites.
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Folding in the egg whites
To begin the folding process, it is essential to ensure that the egg whites are stiffly beaten until peaks form. This can be achieved by using a stand mixer, an electric mixer, or even whisking by hand. Once the desired consistency is reached, the beaten egg whites are ready to be incorporated into the soufflé base.
Start by adding about one-third of the beaten egg whites to the goat cheese base. Gently fold them in using a silicone spatula or a whisk. This initial addition of egg whites will help lighten the base and make it easier to combine with the remaining egg whites. It is important to be gentle and avoid overmixing at this stage, as you want to preserve as many air bubbles as possible.
After the first addition of egg whites, gently fold in the remaining egg whites just until they are incorporated. It is okay if there are some tiny bits of egg white visible in the batter; overfolding the batter should be avoided. This gradual incorporation of egg whites helps maintain the airy structure of the soufflé while ensuring that the base and egg whites are fully combined.
Once the egg whites have been folded in, the soufflé batter is ready to be poured into the prepared ramekins or baking dishes. Smooth the tops gently, and then the soufflés are ready to be baked. This gentle folding technique is essential to achieving the characteristic height and fluffiness of a goat cheese soufflé, so take your time and be careful not to overmix the batter.
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Oven temperature and ramekin preparation
Oven Temperature:
It is recommended to preheat your oven to a temperature slightly higher than the required baking temperature. This helps compensate for any heat loss when the oven door is opened to place the soufflé inside. Chef Ludo Lefebvre suggests preheating the oven to 450°F. However, David Lebovitz recommends an oven temperature of 400°F (200°C). Adjusting the oven temperature by 25 to 50 degrees higher than the recipe suggests is generally a good practice to ensure even cooking.
Ramekin Preparation:
Ramekins are small ceramic or porcelain dishes used for baking and serving individual-sized portions, such as soufflés. Before adding the soufflé mixture, it is essential to prepare the ramekins properly to ensure the soufflé rises evenly and can be easily removed from the dish. Here are the steps:
- Butter the Ramekins: Generously butter the inside of each ramekin. This helps the soufflé rise evenly along the sides of the dish and creates a crispy, golden exterior. Melted butter is typically used, and some recipes suggest using about 4-6 tablespoons of butter for four ramekins.
- Sprinkle with Sugar or Cheese: This step adds flavour and helps the soufflé rise. For a savoury goat cheese soufflé, sprinkle a small amount of shredded cheese, such as Parmesan, into the buttered ramekin. For a sweeter soufflé, use granulated sugar or cookie crumbs.
- Coat the Sides: Tilt the ramekin and rotate it so that the butter and cheese or sugar coat the bottom and sides evenly. Tap out any excess coating.
- Place on a Baking Sheet: Arrange the prepared ramekins on a large rimmed baking sheet. This makes it easier to transfer the soufflés into the oven and helps to catch any potential overflow during baking.
By following these steps for oven temperature and ramekin preparation, you'll be well on your way to creating delicious and impressive goat cheese soufflés.
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Adding herbs and spices
A goat cheese soufflé is a classic French dish made of a simple béchamel gently folded into airy whipped egg whites. This savoury dish can be made even more delicious by adding herbs and spices.
When preparing a goat cheese soufflé, you can add dried or fresh herbs and spices to the soufflé base before folding in the beaten egg whites. Some herbs that pair well with goat cheese include thyme, nutmeg, and cayenne, as seen in Chef Ludo Lefebvre's recipe. You can also add a touch of lemon zest or lemon juice to the soufflé to give it a tangy flavour.
If you want to get creative, you can experiment with other herbs and spices that complement goat cheese. For example, you could try adding chopped fresh herb leaves such as parsley, chives, or basil. Just be sure to chop them finely and mix them into the soufflé base before adding the egg whites. You could also try adding a pinch of black pepper or a dash of hot sauce to give the soufflé a little kick.
Additionally, you can play around with the type of goat cheese you use. Some of the finest goat cheeses come from the Loire Valley in France, and using a high-quality cheese will enhance the flavour of your soufflé. You can also adjust the amount of cheese you add to the soufflé base to make it more or less cheesy, depending on your preference.
Remember, the key to a successful goat cheese soufflé is to gently fold in the beaten egg whites, keeping as much air in the mixture as possible. This will ensure your soufflé rises and has a light and airy texture. So, be creative with your herbs and spices, but always be gentle with those egg whites!
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Serving and storing
When it comes to serving a goat cheese soufflé, timing is key. It is best to serve these straight from the oven, as they will deflate quickly. If you are making individual soufflés, you can bake them in a toaster oven and serve them as soon as they are puffed and light golden brown on top.
Before serving, consider coating the bottom and sides of the soufflé dish with butter and crumbs or finely shredded cheese. This will enable the soufflé to 'climb' better up the sides of the dish, and it will also make removal easier. Parmesan cheese is a good option, as it adds extra flavour. For a sweet soufflé, you can use cookie crumbs or granulated sugar instead.
If you have any leftover soufflés, you can store them in the fridge. They will still taste delicious, but they will not look as impressive as they did when freshly baked. It is best to bring them up to room temperature before baking, and they can be kept for up to two or three days in the refrigerator.
If you are preparing your soufflés in advance, you can make the soufflé base and refrigerate it overnight. Bring it to room temperature and add the herbs before folding in the beaten egg whites.
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Frequently asked questions
A goat cheese souffle is a classic French dish made of a simple béchamel gently folded into airy whipped egg whites. The goat cheese adds a tangy flavour to the dish.
To make a goat cheese souffle, you need to start by preheating your oven and preparing your ramekins. Coat the bottom and sides of the ramekins with butter and crumbs or shredded cheese. Then, melt butter in a saucepan, add flour and milk, and whisk to make a bechamel. Season the bechamel with salt, pepper, cayenne, and thyme. Once the bechamel has cooled, add the egg yolks, goat cheese, and seasonings, and whisk to combine. In a separate bowl, whip the egg whites until stiff peaks form, and then gently fold the egg whites into the cheese mixture. Pour the mixture into the ramekins and bake until puffed and golden brown.
Goat cheese souffle can be served as an appetizer or a main course. It goes well with a salad and a rich, chocolatey dessert.
Yes, you can make the soufflé base in advance and refrigerate it for up to three days. Bring it to room temperature before baking and serving.
