Goat Cheese Soufflé with Thyme
Of all soufflés, this is my favorite. The enticing aroma of goat cheese is very seductive, and the little pockets of melted cheese are found treasures. Although a classic soufflé dish forms a high, puffed crown, I often bake this and other soufflés in a large shallow gratin dish instead. It still looks marvelous, it bakes more quickly, and this way there’s plenty of crust for everyone.
- Butter, plus 2 tablespoons freshly grated Parmesan, for the dish
- 1 1/4 cups milk or cream
- Aromatics: 1 bay leaf, several thyme sprigs, 2 thin onion slices
- 3 tablespoons butter
- 3 tablespoons flour
- Salt and freshly milled pepper
- Pinch cayenne
- 4 egg yolks
- 1 cup (about 4 ounces) crumbled goat cheese, preferably a Bucheron or other strong-flavored cheese
- 6 egg whites
- Several plump thyme sprigs, leaves only
Source: Vegetarian Cooking for Everyone by Deborah Madison. Copyright © 2007 by Deborah Madison. Published by Broadway Books. All Rights Reserved.
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