It’s been a while since I made a soufflé but a glut of egg whites and this recipe inspired me. My version was adapted for goat cheese and more egg whites and had an excellent light and fluffy texture.
Preheat your oven to 200°C (400°F) and place the oven shelf in the lowest position. Grease a 4-6 cup straight-sided oven dish with softened butter and add grated parmesan so that it sticks to the buttered surface. If the weather is warm set it aside in the fridge. In a small saucepan melt 3 tablespoons of butter over medium heat then add 28g (1 oz) of plain flour and whisk to form a paste. Stir and cook until the flour no longer smells raw. Add 1 cup of milk bit by bit, maintaining a lump-free texture by whisking continuously. When all the milk has been added simmer until thickened then reduce the heat to low and cook for a few minutes more. Season with salt and freshly ground black pepper. Transfer this béchamel sauce to a large mixing bowl and allow it to cool slightly. Whisk in 200g (7 oz) of soft goat cheese followed by 3 egg yolks, one at a time, until thoroughly blended. Set the mixture aside. In another large mixing bowl or a stand mixer with a whisk attachment combine 5 – 6 egg whites with ½ a teaspoon of cream of tartar and beat until you have firm peaks. The cream of tartar is optional but will prevent the egg whites from becoming over-whipped. Using a silicone spatula gently fold the egg whites into the soufflé mix just until well combined. Set the prepared baking dish on a rimmed baking sheet and transfer the mix into it, filling it up to the inner ridge but not quite to the top. Gently smooth and level the surface. Bake for about 35-40 minutes or until well risen, nicely browned and set. The soufflé may have a wobble but the centre should be the same as the outer edges. Serve immediately.
michelle picker cooks 