- 1 1/2 cups milk
- 3 garlic cloves
- 3 marjoram sprigs
- 6 tablespoons (3/4 stick) unsalted butter
- 6 tablespoons flour
- 3/4 pound, goat cheese such as Montrachet
- 4 eggs, separated
- Coarse Salt
- 1 teaspoon fresh chopped marjoram
- 1/2 teaspoon coarse freshly ground pepper
In a small saucepan heat the milk with the garlic and the marjoram sprigs just to a boil, turn off the heat, and allow to steep for ten minutes. Remove and discard the garlic and the marjoram.
In a medium saucepan over medium heat melt the butter and whisk in the flour. Slowly whisk in the milk until very smooth. Add 2/3 of the cheese and whisk until incorporated. Set aside to cool to room temperature. (The souffle base may be prepared ahead to this point several hours before serving and refrigerated.) Stir in the egg yolks.
Preheat the oven to 375 degrees. Liberally butter a 2-quart straight-sided shallow baking or gratin dish.
Beat the egg whites with a pinch of salt until they hold soft peaks. Do not beat until dry. Thoroughly fold a quarter of the whites into the cheese mixture. Sprinkle in the chopped marjoram and pepper, stir to combine, and fold in the remaining whites. Pour into the dish. Dot with the remaining cheese.
Place in the center of the oven. Bake for 30 minutes, or until the top is puffed and golden brown. Serve immediately.