Rodney Strong

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Fallen Goat Cheese Soufflés

Pair with Rodney Strong Russian River Pinot Noir

INGREDIENTS

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

DIRECTIONS

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.

Pairs perfectly with Russian River Pinot Noir