Goat Cheese and Herb Souffles

Ingredients for Goat Cheese and Herb Souffles

• 7 tablespoons grated Parmesan cheese

• 180ml whole milk

• 3 large egg yolks

• 2 tablespoons (1/4 stick) butter

• 110g chopped red onion

• 1 teaspoon chopped fresh thyme

• 1/2 teaspoons chopped fresh rosemary

• 2 tablespoons plain flour

• 130g crumbled soft fresh goat cheese (such as Montrachet)

• 3/4 teaspoons salt

• 1/4 teaspoons ground black pepper

• 1 Large pinch of cayenne pepper

• 4 large egg whites

How to make Goat Cheese and Herb Souffles

Preheat oven to 177°C. Butter six 3/4-cup soufflé dishes. Place 1 tablespoon Parmesan in each dish; rotate dishes to coat with cheese, leaving excess in dishes. Place dishes on baking sheet. Whisk milk and yolks in bowl to blend.

Melt butter in saucepan over medium-high heat. Add onion, thyme, and rosemary; sauté 3 minutes. Add flour; whisk 1 minute. Whisk in milk mixture. Whisk soufflé base until thick and bubbling, about 2 minutes. Remove pan from heat. Add 60g goat cheese, salt, black pepper, and cayenne pepper; whisk until cheese melts. Beat whites in bowl until stiff but not dry. Fold 1/4 of whites into base in pan. Sprinkle remaining 60g goat cheese and 1 tablespoon Parmesan over. Fold in remaining whites in 2 additions. Divide mixture among dishes.

Bake soufflés until puffed and beginning to brown on top, about 20 minutes. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.