Cheat's goat-cheese soufflé

Hi guys!


I had some leftover goat cheese from this week's vegetarian recipe, so I thought I could use it to try a soufflé. This one is a savory version. It would be great to serve as a starter for a dinner party paired with bitter-leaf salad, but it is just as good served on its own for lunch or dinner. Plus: it pairs leftovers with things you keep in your fridge at any time.


Here's the recipe:


150g (4 3/4 oz) soft goat cheese 
375ml (1 1/2 cup) cream
sea salt
2 eggs, separated
140g (little less than 3 cups) fresh breadcrumbs


1) Preheat the oven to 200°C (392°F). Beat the goat cheese, cream, salt and egg yolks with a hand blender or kitchen machine until foamy. Fold in the breadcrumbs. 


2) Beat the egg whites until stiff. Carefully fold the egg whites through the cheese-cream-mixture. 


3) Grease 4 soufflé tins (12 fl. oz capacity). Equally divide the mixture between them. Bake for 20-25 minutes until they are golden brown and have risen. 
© Copyright: Donna Hay, "fast, fresh, simple", p. 81


Here's how mine turned out:

The soufflés have turned golden-brown and have risen nicely. My soufflé tins are smaller, they have a 185ml (6 fl.oz) capacity, so I only prepared half of the recipe but it worked just as good. 


Whether you like goat cheese or not, this recipe is definitely worth a try. I could imagine using feta cheese instead of the goat cheese, as well. Any cheese that has a distinct taste to it should work. 


Have fun trying!