St. Supéry Life

Fallen Goat Cheese Soufflé

Serve with St. Supéry Virtú

Calling these “fallen” soufflés takes the pressure off when it comes time to serve them. You can make the soufflés a few hours ahead of time, keep at room temperature, and re-warm in a 400-degree oven for 5 minutes.

3 tablespoons unsalted butter plus some to coat the ramekins
3/4 cup Panko (Japanese breadcrumbs)
3 tablespoons all purpose flour
1 cup half & half
12 ounces fresh goat cheese
4 egg yolks
8 egg whites from large eggs
1 – 1/2 teaspoons kosher salt
Pinch of white pepper

Preheat oven to 425 degrees and place the rack in the middle.  Butter the bottom and sides of ten 4-ounce ramekins. Coat the ramekins with the Panko and tap out the excess.

Melt the butter in a medium saucepan, whisk in the flour and cook for 1 minute. Add the half & half, stir constantly, and cook for one minute or until the mixture thickens.

Place 9 ounces of the goat cheese in a large mixing bowl. Pour the hot half/half mixture over and mix well. Stir in the egg yolks and season with salt and pepper.

Beat the egg whites to stiff peaks using a mixer. Gently fold the whites into the cheese mixture. Half fill the ramekins with the cheese mixture and divide the remaining 3 ounces of goat cheese equally among the ramekins. Top with the remaining cheese mixture and sprinkle lightly with Panko.

Place the ramekins in a baking pan and pour in hot water so that it comes about half way up the sides of the ramekins. Bake for about 25 – 30 minutes or until the soufflés are golden brown.

Makes 10 servings.