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Truffle Goat Cheese Soufflé
Alyssa

Baking Bucket List: Truffle & Goat Cheese Soufflé

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 cups finely diced baby Bella mushrooms ~3/4 cup once diced
  • 1 1/2 teaspoons olive oil
  • 1 small shallot diced
  • 1 clove of garlic minced
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoon truffle butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon truffle salt
  • 4 ounces crumbled goat cheese
  • 3 large egg yolks
  • 5 large egg whites 3 egg whites from the full eggs
  • ¼ teaspoon cream of tartar

Method
 

  1. Preheat oven to 375 degrees F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart souffle dish) with butter and place them on a baking sheet.
  2. Heat the olive oil in a small frying pan then add the shallots, garlic, Italian seasoning, and mushrooms. Sauté until cooked through 5-6 minutes.
  3. In a separate saucepan over medium-high heat, melt the unsalted butter and truffle butter. Whisk in the flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add in the milk, mustard, and truffle salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.
  4. Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add the cream of tartar and continue beating until stiff peaks form.
  5. Gently fold half of the whipped whites into the milk-egg mixture. Gently fold in the remaining egg whites and the reserved mushrooms just until no white streaks remain. Transfer to the prepared ramekins or souffle dish.
  6. Bake until puffed, firm to the touch, and an instant-read thermometer inserted into the center registers 160 degrees F, about 20 minutes in ramekins or 30 minutes in a souffle dish. Serve immediately.