Saturday, August 13, 2011

Goat Cheese Souffles for Two

One of the first recipes I bookmarked this year was one I found for goat cheese souffles. Souffles have both awed and intrigued me ever since I ordered my first one at a fancy restaurant. It was chocolate heaven!

These goat cheese souffles caught my attention immediately. However, I was so intimidated by the idea of making (and the fear of ruining) my own souffles that I kept putting it off. I also learned that even though I imagined goat cheese souffles would be delicious and fabulous, others found the concept to be a little weird. Therefore I had to wait for a time when I could make these to share with someone who would savor and enjoy them as I knew I would.

This past Thursday, because my sister was visiting and because it was my last Thursday in my beloved college home, I faced my fear and baked little ramekins of goat cheese heaven for the two of us.





Goat Cheese Souffles for Two: (Recipe adapted from David Lebovitz to serve two)

  • 2 tablespoons full-fat cream cheese
  • 2 eggs, separated, at room temperature
  • 2 ounces fresh goat cheese
  • grated zest of 1 lemon
  • 3 tablespoons sugar
  • pinch of salt
  • butter and extra sugar to prepare your ramekins
Directions:
  • Preheat oven to 400 degrees
  • Butter ramekins (two 4-ounce ones or four minis) and sprinkle with plenty of sugar
  • Whisk together cream cheese, goat cheese, and egg yolks, and lemon zest until smooth
  • In a separate bowl, beat egg whites with salt until stiff 
  • Add sugar, one tablespoon at a time to egg whites and keep whipping until stiff enough that the whites form mounds and hold their shape
  • Fold the egg whites into goat cheese mixture until just incorporated (visible egg whites are OK)
  • Pour batter evenly into ramekins and smooth the tops
  • Bake on middle rack or higher for 10-15 minutes or until the tops begin to brown and the souffle is jiggly when you nudge it
  • Sprinkle with additional sugar and lemon juice if you'd like and serve pretty soon after they come out of the oven (otherwise they sink a bit and look less impressive) 

I was shocked by how simple these were to make, how much they rose and how jiggly they were. My sister and I had a lot of fun bumping the pan to see who's souffles jiggled the most. (I called dibs on the tallest)

By the way, today is my sister's 18th birthday! Happy day baby girl. Hope it's filled with cake!

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