Goat cheese soufflé with thyme
6 servings
35 minutes
Goat cheese soufflé with thyme is a true embodiment of airy lightness and refined taste. Its roots trace back to Spanish cuisine, where goat cheese is highly valued for its rich texture and tangy aroma. Made with delicate cream and whipped egg whites, the soufflé gains airiness, while thyme adds a hint of spice that reveals depth of flavor. Baked to a golden crust, it offers an incredible combination of tenderness inside and a light crispy texture outside. The soufflé is perfect as an exquisite appetizer and can also be an elegant complement to wine or fresh salad. An important point is to serve it immediately after baking to enjoy its airy beauty fully.
1
Preheat the oven to 200 degrees.
2
Separate the egg whites from the yolks. Mix the yolks well with goat cheese and cream. Add a pinch of salt and pepper, and 1 teaspoon of thyme leaves.
- Chicken egg: 6 pieces
- Goat cheese: 400 g
- Heavy cream 35% fat: 150 ml
- Salt: to taste
- Thyme: 1 tablespoon
3
Whip the egg whites with a pinch of salt, just like for meringue.
- Chicken egg: 6 pieces
- Salt: to taste
4
Carefully but decisively fold the egg whites into the cheese-yolk mixture.
- Chicken egg: 6 pieces
5
Grease 6 small baking molds with butter, sprinkle with grated parmesan, and fill with the prepared mixture.
- Butter: 1 tablespoon
- Parmesan (Parmigiano Reggiano): 50 g
6
Sprinkle the remaining cheese and thyme leaves on top.
- Goat cheese: 400 g
- Thyme: 1 tablespoon
7
Send to the oven for 15-20 minutes. The soufflé should rise and become golden.
8
Serve immediately so it doesn't drop.
