Source: Royal Princess Executive Chef
Servings/Yield: 10 servings
Ingredients
- Souffle
- 2 ounces butter
- 2 ounces all-purpose flour
- 20 fluid ounces milk
- ½ teaspoon salt
- ¼ teaspoon black ground pepper
- 1 pinch nutmeg, optional
- 5 ounces goat's cheese
- 3 ounces parmesan cheese
- 15 egg yolks
- 15 egg whites
- Garlic Sabayon Sauce
- 3 cloves garlic, whole
- 1 quart heavy cream
- 2 teaspoons butter
- ½ cup white wine
Method
Souffle
- Heat butter in a pan over medium heat and stir in flour
- Cook this roux over low to medium heat for 6 to 8 minutes
- Stirring frequently to make a blond roux
- Add the milk, whisking until the mixture is very smooth
- Add the salt, pepper and nutmeg to taste.
- Simmer over low heat stirring constantly for 15 to 20 minutes or until very thick and smooth.
- Add all the cheese and stirring well until melted, remove from the heat.
- Blend the egg yolks with some of the hot base to temper them.
- Return the tempered yolks to the base mixture, stirring constantly.
- Do not allow mixture to boil
- Let the mixture to cool, beat the egg whites and add to the mixture gently stirring until all the white is absorbed by the mixture.
- Spoon the soufflé batter into the prepared molds to within ½ inch of the rim.
- Wipe the rim carefully to remove any batter.
- Tap the soufflés gently on the counter to settle the batter
- Place the soufflés on a sheet pan in a 425F oven and bake undisturbed until puffy
- – 18 to 25 minutes
Garlic Sabayon Sauce
- Heat the butter in a pan. Add the garlic and cook until the garlic becomes golden
- Add the white win and let it evaporate
- Add the heavy cream and reduce until creamy.