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Fallen Goat Cheese Soufflés

Pair with Rodney Strong Russian River Pinot Noir


2 oz butter, room temperature
3/4 cup panko
2 tablespoons all-purpose flour
2/3 cup whole milk
6 ounces soft goat cheese
1/2 teaspoon salt
2 large egg yolks
4 large egg whites


Preheat oven to 350°F. Rub inside of six ramekins with half the butter. Coat with panko and tap out excess. Set aside.

Melt remaining 2 tablespoons butter in heavy large saucepan over medium-low heat. Add flour and cook 2 minutes, whisking constantly. Gradually whisk in milk. Increase heat to medium. Simmer mixture until very thick, stirring constantly, about 5 minutes.

Add half of goat cheese and whisk until melted and smooth. Mix in salt.

Whisk egg yolks in medium bowl to blend. Gradually whisk in hot soufflé base. Cool 5 minutes.

Beat whites to soft peaks. Mix 1/4 of whites into soufflé base to lighten. Fold in remaining whites. Fold in remaining goat cheese.

Divide mixture among prepared soufflé dishes. Place in a ½ pan. Add enough hot water to pan to come halfway up sides of dishes. Bake soufflés until puffed and golden brown on top and softly set in center, about 20 minutes.