A favorite appetizer on Princess cruises.
1 pint milk
1 oz baked garlic puree
1/2 lb goat cheese
8 egg yolks
1/2 pound butter (room temperature)
1/2 lb flour
salt and pepper to taste
1 cup Gruyere cheese for sauce
Butter for molds
1/4 cup parmesan cheese to coat molds
2 cups double cream (can use heavy cream)
Preheat over to 375° Butter 6 3/4 cup ramekins and dusk with parmesian cheese.
Place the milk into a heavy-bottom sauce pan, bring to a boil, and whisk in the baked garlic. Allow to stand for 10 minutes. Mix butter and flour until a roux is formed, now called beurre manier.
Whisk the beurre manier into the milk/garlic and beat well over the heat, allow to cook out to a thick consistency.
Add in the egg yolks and beat well, allow to cook out.
Bring the pan to the side of the stove, add in the crumbled goat cheese, beat until dissolved and season lightly.
Whip up the egg whites to a stiffe peak and fold throughout the mixture retaining as much as possible.
Place the souffle mix into a piping bag and pipe into pre-buttered parmesan coated silpat or ramekin molds.
Divide soufflé mixture among ramekins and arrange in a large baking pan just large enough to hold them. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake soufflés in middle of oven until slightly puffed and golden brown, about 20 minutes, and transfer to a rack.
Let soufflés stand, uncovered, 30 minutes (soufflés will fall slightly).
Lightly butter a baking sheet. Run a thin knife around edges of soufflés. Invert each soufflé onto palm of your hand and carefully put, right side up, onto baking sheet. Soufflés may be made up to this point 2 days ahead and chilled, covered.
Increase temperature to 425°F.
In a small saucepan bring cream with remaining teaspoon thyme and salt and pepper to taste to a boil. Remove pan from heat and keep cream warm, covered. Bake soufflés in middle of oven until slightly puffed and heated through, about 5 minutes.
Transfer soufflés to plates. Spoon 2 tablespoons cream over each soufflé. Princess serves with a decorative salad.
[…] you can compare the Princess Cruises Goat Cheese Souffle recipe we posted yesterday, to the Celebrity Cruises Goat Cheese Souffle below – let us know which one […]
Reading through this recipe, ‘remaining teaspoon of thyme’ is mentioned. How much altogether?
I am so happy to find this recipe since I just returned from a Princess cruise in the Mediterranean and we loved this appetizer. We received the recipe but it was with European measurements.
I’m anxious to try this recipe but I noticed you forgot to mention the quantity of egg whites. Can you please add this to the ingredients? The European version called for 137 grams egg whites and 28 grams egg yolks.
Thanks so much.
I had a delicious twice baked goat cheese, but it was served with a tomato based salsa and with toast with a basil spread on the bread on the Coral Princess in June. It was great and would love to serve it to my neighbors. Anybody have a receipt?
This was not at all like what we had on Princess. Too much roux and not enough cheese. We took notes during the cooking demo and winged it. Ours was great.
Did anyone actually try to make this at home ? I am confused about the quantities. For 6 portions, 1/2 pound flour to make the rue ? and 2 cups of cream ? Then, what do you do withe cream after you heated it ? (I presume add the gruier in ?) Please let me know if you tried it, and if the quantities worked.