Herbed Goat Cheese Soufflé
Hi, my name is Jessica and I haven’t had a soda in the past 20 minutes.
I fell off the wagon. Hard. I was doing SO good with not buying soda to drink at home and only having it occasionally when we went out to eat. But we are moving this week and I have been working and packing and working and packing…and I couldn’t stop myself from grabbing a case of Diet Sunkist. It was on sale and I was feeling all weak and impressionable and I really needed that caffeinated boost.
I put it in my cart and then went on to buy what I came for…a small carton of milk and a box of cereal. Somehow thanks to the mystical Target ways, I walked out with new notebooks, a new planner, the dvd of Pitch Perfect and about a pound of goat cheese. Who cares if I am moving in only 4 days, when goat cheese is on sale, you buy it.
So what do you do when you have a ton of goat cheese to use in 4 days? Well you eat half of it on wheat thins for lunch, use up another hunk for pizza, stuff some more into dates and then you use the last little bit in a soufflé! Obviously, it has been a super delicious creamy last few days. 🙂
Some people are a little scared of soufflés, but I promise they are easier than you think! Especially if you have a hand mixer or stand mixer. To be honest, it takes longer to clean all the bowls and whisks you will need to make it then it does to actually prepare the soufflé! But just know that if you are making this for company, it is true…a soufflé will start falling as soon as it comes out of the oven. So make sure to time it just perfectly or don’t put it in the oven until your guests actually arrive.
Herbed Goat Cheese Soufflé
- 2 tablespoons grated parmesan cheese, divided
- 1/4 cup buttermilk
- 1 large egg yolk
- 2 large egg whites
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 tablespoon all purpose flour
- 3 oz goat cheese
- hearty pinch of salt & pepper
Preheat oven to 350°F. Grease a 5 inch ramekin with butter. Sprinkle 1 tablespoon parmesan cheese in the bottom of the ramekin. Set aside.
In a small bowl, whisk together buttermilk and egg yolk. Set aside.
In a medium bowl, whisk egg whites until stiff but not dry (meaning until peaks start to form). Set aside.
In a medium sauce pan over medium-high heat, melt butter. Add garlic, thyme and rosemary and cook for 1 minute. Whisk in flour, cook for 2 minutes. Whisk in buttermilk mixture and continue whisking for 1 minute.
Remove from heat and stir in goat cheese, salt and pepper. Stir until goat cheese is melted. Fold in egg whites.
Pour batter into prepared dish. Sprinkle top with remaining parmesan and bake for 22-24 minutes, or until the top is lightly browned.
Serve immediately with warm french bread!