Goat Cheese Souffle With Thyme Recipes

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.

GOAT CHEESE SOUFFLES

Steps:

• Preheat oven to 375 degrees. Butter four 1-cup souffle dishes. Dust with flour, and tap out excess.
• Melt butter in a saucepan over medium heat. Sprinkle flour over top, and cook, whisking, for 1 1/2 minutes. Add milk, cheese, nutmeg, salt, and pepper. Cook, whisking, until thickened, about 3 minutes. Remove from heat. Whisk in yolks.
• Beat egg whites until stiff peaks form. Gently fold cheese mixture into whites. Divide among souffle dishes, filling to 1 inch from top. Place on a baking sheet, and bake until puffed and golden, 12 to 15 minutes. Serve immediately.

TWICE-BAKED GOAT'S CHEESE SOUFFLéS WITH APPLE & WALNUT SALAD

Steps:

• Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat's cheese, season with salt and pepper, then transfer to a large bowl.
• In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
• Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
• About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
• Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.

GOAT CHEESE SOUFFLé WITH THYME

Steps:

• Preheat the oven to 400° 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.
• 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.
• 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° 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.

PROVENCAL GOAT CHEESE AND HERB SOUFFLé

Steps:

• Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with minced thyme to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Heat olive oil in heavy large saucepan over medium heat. Add flour and minced garlic. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in whole milk, then white wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix egg yolks and salt in small bowl. Add egg yolk mixture all at once to sauce; whisk quickly to blend. Mix in 1 tablespoon basil, 1 tablespoon thyme and 1 teaspoon rosemary. Fold in cold goat cheese and Gruyère cheese (cheeses do not need to melt).
• Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with ground black pepper.
• Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 35 minutes for large soufflé (or 25 minutes for small soufflé). Using oven mitts, transfer soufflé to platter and serve immediately.

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.