Are you ready to transform your kitchen into a Parisian culinary paradise? This Double Baked Goat's Cheese Soufflé is not just a recipe—it's a gastronomic experience that will make your taste buds dance and your dinner guests absolutely speechless. Imagine a cloud-like, impossibly light cheese creation that rises to perfection, then gets a second golden, crispy bake that elevates it from merely delicious to absolutely extraordinary. Whether you're a seasoned home chef or an adventurous cooking novice, this recipe promises to be your ticket to culinary stardom.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 ounces goat cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 3 large eggs, separated
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Butter four individual ramekins thoroughly, ensuring complete coverage to help the soufflé rise evenly.
- In a medium saucepan, melt the butter over medium heat. Add flour and whisk continuously for 1-2 minutes to create a smooth roux, being careful not to brown the mixture.
- Gradually pour in the milk, whisking constantly to prevent lumps. Continue cooking and stirring until the mixture thickens and becomes a smooth béchamel sauce, about 3-4 minutes.
- Remove the sauce from heat and crumble in the goat cheese. Stir until the cheese is completely melted and incorporated into the sauce. Season with salt and freshly ground black pepper.
- Separate the egg whites and egg yolks into two clean, dry bowls. Temper the egg yolks by slowly adding a small amount of the warm cheese sauce while whisking constantly to prevent curdling.
- Fold the tempered egg yolks back into the cheese sauce mixture, creating a smooth and creamy base.
- In a separate clean bowl, whip the egg whites until they form stiff, glossy peaks. This is crucial for the soufflé's light and airy texture.
- Gently fold the whipped egg whites into the cheese sauce in three stages, being careful to maintain the air and volume of the whites.
- Divide the mixture evenly among the prepared ramekins, filling them about 3/4 full. Run your thumb around the inside edge of each ramekin to create a small channel, which helps the soufflé rise evenly.
- Place the ramekins in a large baking dish and fill the dish with hot water halfway up the sides of the ramekins to create a water bath.
- Bake in the preheated oven for 15-18 minutes, or until the soufflés have risen and are golden brown on top. Do not open the oven door during baking.
- Remove from the oven and let the soufflés rest for 2-3 minutes. They will slightly deflate, which is normal.
- For the second baking, carefully run a knife around the edges of the soufflés and invert them onto a baking sheet.
- Return the inverted soufflés to the oven for an additional 5-7 minutes to crisp the exterior and create a golden, slightly crusty top.
- Garnish with fresh herbs like chopped chives or thyme, and serve immediately while hot and puffy.
Tips
- Temperature is crucial: Ensure all ingredients are at room temperature for optimal volume and texture.
- Whip egg whites in a spotlessly clean, dry bowl to achieve maximum volume.
- Fold egg whites gently to preserve air bubbles—use a figure-eight motion with a spatula.
- Never open the oven door during initial baking to prevent soufflés from deflating.
- A water bath helps create even, gentle heat for a perfect rise.
- Serve immediately after the second bake for maximum dramatic presentation.
- Practice makes perfect—don't be discouraged if your first attempt isn't Instagram-worthy!
Nutrition Facts
Calories: 233kcal
Carbohydrates: g
Protein: 12g
Fat: g
Saturated Fat: g
Cholesterol: 181mg
