Goat Cheese Souffle a la Royal Princess

Source: Royal Princess Executive Chef

Servings/Yield: 10 servings


  • 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



  1. Heat butter in a pan over medium heat and stir in flour
  2. Cook this roux over low to medium heat for 6 to 8 minutes
  3. Stirring frequently to make a blond roux
  4. Add the milk, whisking until the mixture is very smooth
  5. Add the salt, pepper and nutmeg to taste.
  6. Simmer over low heat stirring constantly for 15 to 20 minutes or until very thick and smooth.
  7. Add all the cheese and stirring well until melted, remove from the heat.
  8. Blend the egg yolks with some of the hot base to temper them.
  9. Return the tempered yolks to the base mixture, stirring constantly. 
  10. Do not allow mixture to boil
  11. 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.
  12. Spoon the soufflé batter into the prepared molds to within ½ inch of the rim.
  13. Wipe the rim carefully to remove any batter.
  14. Tap the soufflés gently on the counter to settle the batter
  15. Place the soufflés on a sheet pan in a 425F oven and bake undisturbed until puffy 
  16. – 18 to 25 minutes

Garlic Sabayon Sauce

  1. Heat the butter in a pan. Add the garlic and cook until the garlic becomes golden
  2. Add the white win and let it evaporate
  3. Add the heavy cream and reduce until creamy.
© Jay Deitch 2013