Goat Cheese Souffle

An elegant and classic dish to serve for any occasion. Perfect for brunch or an evening with friends! Corrinne U. New Holland, PA Prep Time: 20 min Cook Time: 20 min Servings: 4 Reviews (0)

Ingredients

We recommend using the following branded ingredients for this recipe:

egg(s)

Chavrie Goat Cheese (5.3 oz.)

Kraft Parmesan Cheese

Martha White Flour

McCormick Ground Mustard

4 oz. milk 4 egg(s) 1 package Chavrie Goat Cheese (5.3 oz.) 1 tbsp. Kraft Parmesan Cheese 2 tbsp. Land-O-Lakes Unsalted Butter 2 tbsp. Martha White Flour 1 tsp. McCormick Ground Mustard

Preparation

1. Preheat oven 400 F.


2. Butter and flour an 8-oz. souffle ramekin and refrigerate until ready to use.


3. Melt butter in a 1-qt. heavy gauge saucepan over medium heat. Add flour and cook for 1 minute. Add milk and simmer on low heat for 3-5 minutes stirring frequently.


4. Remove saucepan from heat and stir in goat cheese, Parmesan and dry mustard. Season to taste with salt and pepper.


5. Temper in 4 egg yolks (reserve 3 egg whites), mixing well, and transfer the mixture to a stainless steel mixing bowl, cover with plastic wrap, set aside and keep warm.


6. Whip the 3 egg whites in a mixer to a soft peak. Gently fold half of the whipped egg whites into the cheese mixture, mixing well, then repeat with the remaining half of the whipped egg whites.


7. Transfer into the ramekin and bake for 15-20 minutes, until the souffle rises and is golden brown. Serve immediately.

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