Goat-Cheese Soufflé with Thyme
Servings:
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Ingredients
Instructions
Nutrition
| 2 | Eggs | |
| 2 tbsp | Butter | |
| 125 ml | Milk | |
| 100 g | Goat cheese | |
| 15 g | Fresh thyme | |
| 1 tsp | Dijon mustard | |
| 4 tbsp | Flour | |
| 2 tbsp | White wine |
- These soufflés are cooked and served in individual porcelain moulds. Choose round ones with 5-6 cm high vertical sides, and an internal diameter of 12-13 cm, which will contain about 500 ml or 2 cups when 3/4 full. The high vertical sides will contain the soufflé's up and down movements, while cooking and cooling, and avoid spilling. The secrets for success are: 1) use eggs at room temperature, 2) avoid any trace of egg yolk in the egg whites, while separating them, and 3) refrain from opening the oven door too early.
- 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.
- Pour in the wine, then add the 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.
Fat:
29g
Saturates:
17.6g
Sugars:
5g
Protein:
25g
Carbs:
17g
Fiber:
1g
35.8%
Calories
17.2%
Carbs
29.4%
Protein
72.5%
Fat
4%
Fiber