Posted By Ingrid Turner on Dec 26, 2013 in Baking, Ethnic Foods, Featured, French, How To Cook, Main Dishes, Side Dishes, Western European Food | 0 comments

A Goat Cheese & Walnut Soufflé is light, fluffy & ever-so-tasty.

Beautiful served alongside a roast beef dinner as a marvelous contrast, and even in replacement of mashed potatoes.

How to Bake Goat Cheese & Walnut Soufflé:

The recipe requires an 8 cup soufflé dish.

This soufflé can be made ahead & refrigerated as long as 7 days prior to serving. It may deflate somewhat, and it’s always better to serve immediately. Simply reheat to serve.

Type: Side Dish Recipe

Serve with: a side salad as a main dish, or as a side dish with a hearty meat like roast beef
Prep Time: 25 min
Cook Time: 40 – 50 min
Yields: 6 – 8 servings

Ingredients:

4 tbsp unsalted butter – plus butter to liberally grease soufflé dish
1 cup walnuts – toasted, finely chopped
1/3 cup cornmeal
1/3 cup flour
3/4 cup milk
12 oz goat cheese – also called chevre
6 egg yolks
2 cloves garlic – minced
1/4 tsp salt
1/4 tsp pepper
a dash cayenne pepper
1/4 tsp parsley – minced
6 egg whites
1/4 tsp cream of tartar

Instructions:

Preheat oven to 350 degrees F.
Liberally butter an 8 cup soufflé dish.
Combine toasted walnuts that are finely chopped & cornmeal. Dust inside of dish with mixture tilting the mix in all directions until all is coated.
Melt 4 tbsp butter in a sauce pan over medium heat.
Stir in flour until smooth.
Cook, stirring for 1 min. Remove from heat & stir in milk.
Return to heat & stir briskly, bringing to a boil until the mixture is very thick. Scrape into a bowl.
Add goat cheese & mash until the cheese is melted.
Beat in egg yolks, garlic, salt, pepper, cayenne & parsley.
Beat until stiff, but not dry, egg whites & cream of tartar.
Stir 1/4 of the egg white mixture into the soufflé base to lighten it. Then, fold in the rest.
Pour into the prepared soufflé dish.
Bake until risen & golden brown on top – about 40 – 50 min.