Recipe: Twice-Baked Goat Cheese Soufflé

published
“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! Servings: 6 Ingredients:
  • 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
  • nutmeg
Preparation:
  • 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.
  • Serve immediately.
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Comments

Hi i,'am a SEABOURN fan How about the twice baked yogurt i tried it while i was cruising from Singapore to Dubai Thank You Martha Vidal

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