Herbed Goat Cheese Soufflé
This light yet savory dish highlights the delicate flavors of fresh dill, thyme, and tarragon. Tangy goat cheese adds richness while keeping the soufflé airy and balanced. This recipe emphasizes classic soufflé technique—properly whipped egg whites, gentle folding, and precise baking—to create a tender, airy texture with subtle herbal depth. Elegant yet approachable, it’s a beautiful way to showcase fresh herbs and refined technique.
- Yield
- 4 6-ounce ramekins
Directions
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Prepare the Soufflé Dish: Preheat the oven to 400°F. Generously butter four 6-ounce soufflé ramekins, brushing upward along the sides to help the soufflé rise evenly. Coat the dish with grated Parmesan and tap out any excess.
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Make the Béchamel: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until smooth and lightly foamy, without browning. Gradually whisk in the warm milk, stirring constantly, until the mixture thickens into a smooth béchamel. Remove from heat.
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Add the Cheese and Flavorings: Stir the goat cheese into the warm sauce until melted and smooth. Season with salt and white pepper, then fold in the dill, thyme, and tarragon. Let the mixture cool slightly before adding the eggs.
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Incorporate the Egg Yolks: Whisk the egg yolks into the warm (not hot) cheese mixture one at a time until fully incorporated. The base should be thick, smooth, and fragrant.
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Whip the Egg Whites: In a clean bowl, beat the egg whites with a pinch of cream of tartar until they hold soft, glossy peaks. The whites should be airy and just standing firmly up, and not dripping.
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Fold Gently: Fold one-third of the whipped egg whites into the cheese base to lighten it. Gently fold in the remaining whites in two additions, using a spatula and a gentle hand to preserve as much air as possible. Be sure to cut through any eggy white “pillows” in the mixture.
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Bake the Soufflé: Pour the mixture into the prepared dish up to the lip of the ramekin about 1/4- inch from the top. Run your thumb gently around the inside edge of the dish to help create a clean rise. Bake for 20-22 minutes, until puffed, golden, and just set in the center. The soufflé should have a gentle jiggle when it’s finished.
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Serve: Serve immediately while the soufflé is fully risen and airy.
From Shawnie's class “Fresh Starts: Cooking with Spring Flavors” (also taught in Souffle Workshop Spring)
