- 4 tablespoons softened butter
- 3/4 cup panko breadcrumbs
- 2 tablespoons all-purpose flour
- 2/3 cup whole milk
- 5 ounces softened fresh chevre
- 1/2 teaspoon salt
- 2 large egg yolks
- 4 large egg whites
- 4 tablespoons of chives, cut into ¼ in lengths
- 1 cup celery leaves and hearts, trimmed and sliced into ½ in pieces
Preheat the oven to 350°F. Rub the inside of six 3/4-cup soufflé dishes or ramekins with 2 tablespoons of butter. Coat with breadcrumbs; tap out the excess. Set aside. Melt remaining butter in a heavy large saucepan over medium-low heat. Add flour and cook for 2 minutes, whisking constantly. Gradually whisk in the milk. Increase heat to medium and simmer the mixture until very thick, stirring constantly, about 5 minutes. Remove from heat. Add half of the goat cheese and whisk until melted and smooth. Mix in the salt. Whisk egg yolks in a medium bowl to blend. Gradually whisk yolks into the hot mixture. Cool for 5 minutes. Beat the whites in a large bowl to soft peaks, but not dry. Mix about a third of the whites into the soufflé base to lighten. Fold in remaining whites. Fold in remaining goat cheese. Divide mixture among the soufflé dishes. Place soufflés in a 13x9x2-inch baking pan. Add enough hot water to pan to come halfway up the sides of the dishes. Bake soufflés until puffed and golden brown on top and softly set in center - about 20 minutes. Cool soufflés for 5 minutes. Remove soufflés from water, and run small sharp knife around the sides of the dishes to loosen the soufflés, and invert onto salad plates. In a small bowl, toss together celery hearts and chives with mignonette, and garnish the soufflés, drizzle with olive oil and freshly ground black pepper. Serve the soufflés with the Davis Bynum River West Vineyard Chardonnay and enjoy!
Serve with Davis Bynum River West Vineyard Chardonnay.