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.