“Our famous Seabourn Goat Cheese Soufflé is clearly a guest favorite on board our ships. And one of the most requested recipes.”
- Bjoern Wassmuth, Manager of Culinary Operations
We’re pleased to share the recipe for this delicious dish. Enjoy!
½ ounce butter
½ ounce all high gluten flour
2 garlic cloves, minced
3 ounce goat cheese
2 egg whites
1 ½ egg yolks
2 ½ ounce whole milk
½ ounce grated parmesan cheese
1 ounce grated gruyere cheese
½ cup sour cream
Warm the milk with the garlic and a little nutmeg.
Mix the butter with the flour separately, fold with the milk to a sticky mass and cook for 5 minutes, stirring constantly to avoid lump formation.
Blend in the cheese.
Remove from the heat and blend with the egg yolks.
Season to taste.
Whisk the egg whites with a little salt in a mixing bowl to help it stiffen.
Slowly fold in the egg whites to the cheese mass.
In the meantime, prepare the mold (can use a flexi-rubber mold), which has been brushed with butter and dusted with flour and grated parmesan cheese.
Fill into molds. Place in water-filled baking sheet. Bake first in a hot oven for 50 minutes at 200 degrees Fahrenheit.
Remove from the molds and place in individual serving shells. Pour fresh cream around and grated gruyere cheese on top of the soufflés.
Place the soufflés back in a 350-degree Fahrenheit hot oven for 5 minutes.
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