Goat Cheese Soufflé
By Chef Ludo Lefebvre
Chef Ludo likes to spice things up—his take on a classic French cheese soufflé adds a touch of cayenne to give this deliciously indulgent béchamel dish an extra kick.
Recommended pairing: Bruno Lafon Blanc de Blancs Sparkling Brut, a bright, brut sparkler crafted in the South of France. This wine’s fresh acidity will balance the tangy yet savory cheese flavor. It has a hint of biscuit dough that will also complement the buttery, pastry elements of the soufflé. Serves 6
6 Tbsp unsalted butter
5 Tbsp all-purpose flour
1 1/2 cups half and half
1 cup whipping cream
5 egg yolks
6 ounces goat cheese
salt, as needed
black pepper, as needed
nutmeg, freshly grated as needed
cayenne, as needed
dried thyme, as needed
1 cup egg whites (from 7 eggs)
Preheat the oven to 450° Fahrenheit and butter six ramekins.
To make the béchamel, gently melt the butter and stir in the flour in a saucepan big enough to comfortably whisk 3 cups of liquid continuously. Cook slowly so the flour is not raw in order to make a blond roux. Whisk in the half and half and whipped cream and cook on low heat, whisking frequently, until the béchamel thickens. Remove and cool. Cover with plastic wrap to prevent a film from forming.
When cool, add the egg yolks, goat cheese, and salt, pepper, nutmeg, cayenne, dried thyme and mix until combined.
In a stand mixer, whip egg whites until peaks are stiff. Fold the egg whites gently into the cheese mixture.
Pour soufflé mixture into the molds and bake on a sheet tray for 10-12 minutes. Serve immediately.
Recipe by Ludo Lefebvre ©2019
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