Baked Goat Cheese Souffle with Parmesan Cream and Smoked Tomato Coulis

By lorik

Ingredients

• For Souffle:
• 3 ounces unsalted butter, cubed
• 3 ounces AP flour
• 4 1/4 cups whole milk
• 1/2 lb fresh goat cheese, mashed
• 1/2 cup parmesan cheese, grated
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped chives
• 5 large egg yolks
• 5 large egg whites
• For Parmesan Cream:
• 1 1/2 cups heavy whipping cream
• 3/4 cups grated parmesan cheese
• For Smoked Tomato Coulis
• 1/2 Tbsp chopped shallot
• 1 garlic clove, chopped
• 1/2 Tbsp olive oil
• 1 1/2 large tomatoes, diced
• 1/2 Tbsp granulated sugar
• 1 Tbsp chopped fresh basil leaves
• 1/2 tsp fresh thyme, chopped
• 1/2 cup white wine
• 1 cup vegetable stock
• 1/2 Tbsp liquid smoke
• Salt and pepper to taste
• To Serve:
• Basil pesto to garnish

Preparation

Step 1

To make the soufflé, preheat oven to 225. Make a béchamel sauce with the butter, flour and milk. Let cool, then stir in the goat cheese, parmesan cheese, parsley and chives. Gently fold in the egg yolks. Beat the egg whites until soft peaks form, and gently fold into the mixture. Butter 3 individual soufflé molds and place on baking sheet. Spoon the mixture into molds. Bake for 8 minutes. Let cool and reserve.

To make the parmesan cream, in a sauce pot, combine parmesan cheese and cream; bring to a simmer. Remove from heat and blend with an immersion blender if needed.

For tomato coulis, in a saucepan, sweat shallots and garlic with olive oil. Add the diced tomatoes, granulated sugar, basil and thyme; cook for 1 minute. Deglaze with the white wine; add the vegetable stock, and simmer for 45 minutes. Adjust the seasoning with salt and pepper to taste; strain through a fine mesh strainer. Add the liquid smoke.

To plate, pour ½ cup parmesan cream in the bottom of a fresh soufflé cup, slightly bigger than the molds the original soufflé was par-baked in. Unmold par cooked soufflé and place one in each cup with parmesan cream. Bake for 7-10 minutes or until bubbly at 350. Once cooked, drizzle the tomato coulis around the soufflé into the parmesan cream and dot with pesto.