Try this fan favorite and classic French dish served in select specialty restaurants on Celebrity Cruises®.
Soufflé 6 oz. unsalted butter (cubed) 6 oz. all-purpose flour 8 ½ cups whole milk 1 lb. goat cheese (mashed) 1 cup Parmesan cheese (grated) ½ bunch fresh parsley (chopped) 1 bunch fresh chives (chopped) 10 large fresh egg yolks 10 large fresh egg whites
Basil Pesto Oil
1 cup basil leaves (blanched)
2 tbsp. pine nuts (toasted)
2 cups olive oil
Pinch kosher salt
Pinch black pepper (ground)
Place all ingredients in a blender and puree until smooth, remove and set aside
Smoked Tomato Coulis
1 tbsp. shallots (peeled and chopped)
2 garlic cloves (chopped)
1 tbsp. olive oil
3 large tomatoes (diced)
1 tbsp. granulated sugar
2 tbsp. fresh basil leaves (chopped)
1 tsp. fresh thyme (chopped)
1 cup white wine
2 cups vegetable stock
To taste kosher salt
To taste black pepper
1 tbsp. liquid smoke
3 cups heavy whipping cream
1 ½ cups Parmesan cheese (grated)
As desired micro herbs
To make the soufflé, preheat oven to 225 degrees F. Make a bechamel sauce with the butter, flour, and milk, then pass through a fine chinois. Let cool, then mix in the goat cheese, parmesan cheese, parsley and chives. Gently fold in the egg yolks. Beat the egg whites until soft peaks form, and gently fold into the mixture. Butter 6 soufflé molds and place on a baking sheet. Spoon the mixture into the molds. Bake for 8 minutes. Let cool and reserve.
To make the Parmesan cream, in a sauce pot, combine Parmesan cheese, cream and bring to a simmer, remove, blend in a blender and set aside in a small pot until needed
For the smoked tomato coulis, in a saucepan, sweat shallots and garlic with olive oil. Add the diced tomatoes, granulated sugar, basil and thyme; cook for 1 minute. Deglaze with white wine; add the vegetable stock, and simmer for 45 minutes. Adjust the seasoning with salt and pepper to taste; strain through a fine chinois. Add the liquid smoke. Let cool and reserve.
To plate each serving, pour ½ cup Parmesan cream in a soufflé cup. Place a soufflé in the center of the cup, and bake 7 to 10 minutes or until bubbly at 350 degrees F. Once cooked, drizzle the tomato coulis around the soufflé, then the basil pesto oil. Garnish the top of the soufflé with micro herbs.
Celebrity Cruises, Inc. “Baked Farm Goat Cheese Soufflé”
Excite the Senses: A Culinary Journey with Celebrity Cruises,
China: Tad Ware & Company, 2011. 60. Print.
By Debbie Adams