Goat Cheese Soufflé

Name: Goat Cheese Soufflé
Cuisine: American
Ingredients: 3 tbsp Grated Parmesan cheese; 1 as needed Cooking spray; 1 1/4 cup Milk; 2 Bay leaves; 3 Thyme sprigs; 3 tbsp Butter; 3 tbsp Flour (25-30 grams); 1 as needed Sea salt; 1 as needed Freshly milled black pepper; 1 pinch Cayenne pepper; 1 pinch Nutmeg; 4 Egg yolks; 6 oz Goat cheese, crumbled; 6 Egg whites; 1 tbsp Chives, minced

Assya @cook_3092384

Tips:
The grated cheese needs to perfectly coat the butter. The soufflé batter shouldn't touch the butter
Egg whites must be stiff and hard when beaten, or your soufflé will collapse.
After you've dusted the dish, leave it in the fridge until needed

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Ingredients

3 tbspGrated Parmesan cheese
1as needed Cooking spray
1 1/4 cupMilk
2Bay leaves
3Thyme sprigs
3 tbspButter
3 tbspFlour (25-30 grams)
1as needed Sea salt
1as needed Freshly milled black pepper
1 pinchCayenne pepper
1 pinchNutmeg
4Egg yolks
6 ozGoat cheese, crumbled
6Egg whites
1 tbspChives, minced

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Steps

1

Put goat cheese in the freezer.
2

Preheat oven at 400°F
3

Spray a 8 cup gratin dish and coat with Parmesan.
4

Heat the milk in a saucepan with bay leaves and thyme. Bring to a boil and let infuse for 15 minutes
5

Melt the butter in a saucepan on low heat
6

Once foamy, stir in the flour and cook for 15 minutes over low heat. (Color will turn to light brown)
7

Whisk the milk (without the aromates) slowly to avoid lumps. Cook for a minute until it thickens
8

Add salt, pepper, cayenne and nutmeg
9

Beat egg yolks with the chives
10

Remove saucepan from the heat and stir in the eggs.
11

Beat the whites until firm.
12

Crumble the frozen goat cheese, and stir in (do not overmix).
13

Stir in a quarter in the saucepan to lighten up the mixture. Fold in the rest and transfer to baking dish.
14

Cook for 30-40 minutes or until golden brown. Serve immediately.