Recipe: Baked Goats' Cheese Soufflé

This Celebrity Cruises Baked Goats' Cheese Soufflé recipe will make the perfect first course to accompany your Mediterranean inspired main dish. Lightly baked in the oven on a low temperature, topped with a creamy parmesan cheese sauce, a sweet tomato coulis, and fresh basil pesto oil. Delicious.

Information

Course: Starter
Serves: 6

Ingredients

Soufflé

  • 6 ounces of unsalted butter (cubed)
  • 6 ounces all-purpose flour
  • 8 ½ cups whole milk
  • 1 pound goat cheese (mashed)
  • 1 cup Parmesan cheese (grated)
  • ½ bunch fresh parsley
  • 1 bunch of fresh chives
  • 10 large fresh egg yolks
  • 10 large fresh egg whites

Parmesan Cream

  • 3 cups of heavy whipping cream
  • 1 ½ cups Parmesan cheese (grated)

Smoked Tomato Coulis

  • 1 tablespoon of shallots (chopped)
  • 2 garlic cloves
  • 1 tablespoon of olive oil
  • 3 large tomatoes
  • 1 tablespoon of granulated sugar
  • 2 fresh basil leaves
  • 1 teaspoon of chopped fresh basil
  • 1 cup of white wine
  • 2 cups of vegetable stock
  • salt and pepper

Recipe

To make the soufflé, preheat the oven to 225°F (110°C). Make a béchamel sauce with the butter, flour and milk then pass through a fine sieve. Let cool, then mix in the goat cheese, Parmesan cheese, parsley and chives. 

Gently fold in the egg yolks. Beat the egg whites until soft peaks form, and gently fold into the mixture. Butter 6 soufflé moulds and place on a baking sheet. Spoon the mixture into moulds. Bake for 8 minutes. Let cool and reserve.

To make the Parmesan cream, combine Parmesan cheese, cream and bring to a simmer, remove, blend in a blender and set aside in a small sauce pot. For the smoked tomato coulis, in a saucepan, sweat shallots and garlic with olive oil. Add the diced tomatoes, granulated sugar, basil and thyme; cook for 1 minute. 

Deglaze with white wine, add the vegetable stock, and simmer for 45 minutes. Adjust the seasoning with salt and pepper to taste, strain through a fine sieve. Let cool and reserve. 

To plate each serving, pour ½ cup Parmesan cream in a soufflé cup. Place a soufflé in the centre of the cup and bake for 7 to 10 minutes or until bubbly at 350°F (175°C). 

Once cooked, drizzle the tomato coulis around the soufflé, then the basil and pesto oil.