Sunday Brunch: Goat Cheese Soufflé
Adapted from At Home: Two Chefs Cook for Family and Friends by Mark Peel and Nancy Silverton. Think of this dish as a delicious savory pudding instead of a soufflé. It's easy to make, much sturdier than it sounds, and utterly delicious.
Ingredients
- 1 1/2 cups milk
- 3 garlic cloves
- 3 marjoram sprigs
- 6 tablespoons (3/4 stick) unsalted butter
- 3/4 pound goat cheese
- 4 eggs separated
- Kosher or sea salt to taste
- 1 teaspoon chopped fresh marjoram
- 1/2 teaspoon coarsely ground black pepper
Procedures
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1
In a small saucepan heat 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.
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2
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 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.
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3
Preheat the oven to 375 degrees. Liberally butter a 2-quart straight-sided shallow baking or gratin dish.
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4
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.
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5
Place in the center of the oven. Bake for 30 minutes, or until the top is puffed and golden brown. Serve immediately.
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