Mark Peel's Goat Cheese Souffle Recipe - Cooking Index
Mark Peel's Goat Cheese Souffle Recipe - Cooking Index
Chevre is fresh goat cheese, drained to a soft, spreadable state, then sold loose in pots or rolled into logs. This recipe calls for Montrachet goat cheese, a chevre-style cheese wrapped in a chestnut or grape leaf. A commercial log of chevre from the supermarket will do nicely. In two different tests, the souffle made with looser, fresher cheese had a 10-minute longer baking time than a second souffle made with denser commercial chevre. Depending on the cheese you use, adjust your baking time accordingly.
Type: Eggs| 1 1/2 cups | 355ml | Milk |
| 3 | Garlic cloves | |
| 3 | Fresh marjoram sprigs | |
| 6 tablespoons | 90ml | Unsalted butter - plus more |
| 6 tablespoons | 90ml | Flour |
| 3/4 lb | 340g / 11oz | Goat cheese - divided |
| Coarse salt - to taste | ||
| 4 | Eggs - separated | |
| 1 teaspoon | 5ml | Chopped fresh marjoram |
| 1/2 teaspoon | 2.5ml | Coarsely-ground black pepper |
Heat the milk in a small saucepan with the garlic and marjoram sprigs and bring just to a boil. Turn off the heat and allow to steep for 10 minutes. Remove and discard the garlic and marjoram.
Melt the butter in a saucepan over medium heat and whisk in the flour. Cook over low heat, stirring, 2 to 3 minutes. Slowly whisk in the warm milk and stir until very smooth. Crumble in two-thirds of the cheese and whisk until incorporated. Stir in 1/2 teaspoon of salt. Set aside to cool to room temperature.
Stir in the egg yolks.
Heat the oven to 375 degrees. Liberally butter a 2-quart straight-sided shallow baking pan 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 until the top is puffed and golden brown, about 30 to 40 minutes. Serve immediately.
This recipe yields 6 servings.
Each serving: 427 calories; 414 mg sodium; 222 mg cholesterol; 34 grams fat; 21 grams saturated fat; 11 grams carbohydrates; 19 grams protein; 0.33 gram fiber.
Source:
The Los Angeles Times, 07-10-2002
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