Description

These gourmet twice cooked soufflés are easy to make and can be cooked ahead. With the elegance of a classic recipe, but half the fuss, there is no need to worry about these soufflés collapsing. For a special touch, serve with mixed greens tossed with chive vinaigrette.

Instructions

Soufflé

Grease eight 3/4 cup (175 mL) ramekins with butter and sprinkle with dried breadcrumbs. In saucepan, melt butter over medium-low heat, whisk in flour. Continue to cook, constantly whisking for about 2 minutes.

Whisk in milk, stirring constantly and bring to boil. Reduce heat and simmer, until slightly thickened, about 5 minutes. Remove from heat. Stir in goat cheese, egg yolks, mustard, thyme, ½ tsp (2mL) salt and pepper; stirring constantly to incorporate all ingredients while hot.

In a large bowl, beat egg white mixture with remaining salt in an electric mixer until they just hold stiff peaks, about 4 minutes.

Gently fold in ¼ of egg whites into egg yolk mixture to ensure the mixture remains light and fluffy. Fold in remaining white to combine.

Divide soufflé mixture into prepared ramekins. Arrange ramekins in large baking pan; add enough hot water to baking pan to reach halfway up sides of ramekins.

Bake in 375º F (190ºC) oven until puffed and golden brown, about 35 minutes. Transfer soufflés to rack and let cool to room temperature. They will fall slightly.

After cooling completely, run a thin knife around edges of soufflés. Invert each soufflé into your hand and place upside down in greased 13 x 9-inch (3 L) glass dish. Cover and refrigerate for up to 2 days.

Topping

Drizzle whipping cream over top of each soufflé and sprinkle each with parmesan cheese. 
Bake soufflés in 425ºF (220ºC) oven until slightly puffed and heated through, about 12 minutes. Transfer to plate and serve with salad.

Salad Dressing

In a bowl, whisk together Dijon mustard, white wine vinegar, vegetable oil, chives, salt and pepper. Toss with mixed greens. Make-ahead: Cover and refrigerate for up to 3 days. 

Tip

  • The whipped egg whites are added to the souffle batter little by little at first to make a lighter, fluffier end product. By incorporating slowly, the fluffy, whipped consistency of the egg whites is maintained.
  • If using dried thyme, use 1 tsp (5mL)
Brought to you by: Egg Farmers of Ontario