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Garlic & Goat Cheese Bacon Soufflé with Creamy Garlic Mustard Sauce and Blistered Garlic Grape Tomatoes

Garlic & Goat Cheese Bacon Soufflés with Creamy Garlic Mustard Sauce and Blistered Garlic Plum Tomatoes

Decedent goat cheese souffles served with creamy garlic mustard sauce and blistered garlic grape tomatoes is satisfying and delicious.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 6
Author: Rebecka Evans

Ingredients

  • 6 tablespoons unsalted butter divided, plus more for buttering ramekins
  • ¼ cup all-purpose flour
  • 1 ⅓ cups whole milk
  • 3 ounces mild fresh goat cheese
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 ½ tablespoon finely chopped thyme
  • 1 tablespoon snipped chives
  • Salt and freshly ground white pepper
  • ¼ cup bread crumbs for dusting ramekins
  • 4 large eggs separated
  • Boiling water
  • 4 heads garlic about 35 cloves peeled and separated
  • 1 tablespoon olive oil
  • ½ pound bacon drippings reserved
  • ½ cups heavy cream
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Bourbon optional
  • 1 tablespoon honey
  • 1 8- ounce package red and yellow grape tomatoes
  • Salt and white pepper to taste
  • 1 bunch Mache or baby greens

Instructions

  • Preheat the oven to 375°. Butter six ½-cup ramekins, dust buttered ramekins with bread crumbs, removing any excess by gently tipping upside down, and set them in a large roasting pan.
  • Make garlic paste: To a small sauce pan, add about 30 cloves garlic and about 1 tablespoon water. Cook over medium high heat until all water is absorbed, stirring occasionally. Add 1 tablespoon olive oil and continue to cook until garlic is caramelized/roasted. Transfer garlic to a food processor. Add ½ tablespoon chopped thyme and a pinch of salt. Process until very smooth. Makes about 4 tablespoons paste. Set aside until ready to use.
  • Chop bacon and fry until crisp. Remove bacon from grease and set aside. Turn off the heat and keep pan with reserved bacon grease. Cool bacon slightly and chop fine. Set aside until ready to use.
  • Thinly slice 4 garlic cloves and set aside until ready to fry. Mince 2 remaining garlic cloves. Set aside until ready to make blistered tomatoes.

For the Soufflés

  • Melt 4 tablespoons butter in a medium saucepan. Whisk in the flour and cook over moderate heat until lightly golden, 1 to 2 minutes. Gradually whisk in the milk and simmer over low heat, whisking constantly, until the white sauce is thick and has lost its floury taste, about 4 minutes. Mixture will be thick and creamy. Stir in the goat cheese, Parmesan, chives, thyme, 2 tablespoons garlic paste and season generously with salt and pepper. Transfer the sauce to a large bowl and let cool slightly. Whisk in the egg yolks one at a time.
  • In another bowl, beat the egg whites at medium speed until firm peaks form. Stir one-fourth of the egg whites into the white sauce to lighten it, then fold in the remaining whites until no streaks remain. Add about ½ teaspoon crumbled bacon to the bottom of each prepared ramekin. Pour the soufflé mixture into the ramekins, filling them almost to the top. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins. Bake for about 20-25 minutes, or until golden and firm. Remove the soufflés from the roasting pan using tongs

For the Sauce and Tomatoes

  • Re-heat the pan with bacon grease to medium high. Fry the thinly sliced garlic until golden brown. Remove garlic to a small bowl to garnish soufflés leaving bacon grease in pan.
  • Add 1 tablespoon olive oil to hot pan. Add tomatoes to hot pan and blister for 1-2 minutes, shaking pan to keep them moving. Add minced garlic and continue to cook for additional 1-2 minutes or until garlic is fragrant but not browned. Remove tomatoes to a bowl. Sprinkle with a pinch of salt
  • Reduce heat to medium. Deglaze the pan with ¼ cup hot water. Add 1 tablespoon Dijon mustard and 1 tablespoon honey, 2 tablespoon remaining garlic puree, and whisk until incorporated. If using Bourbon…add 2 tablespoons and flame the liquor. When flame subsides, add 2 tablespoon butter and continue whisking until butter is melted. Pour in ½ cup heavy cream and whisk to combine. Add remaining crumbled bacon and cook for 2-3 minutes, and taste for salt. Add more if necessary. Turn off the heat and keep in the pan until ready to use. If sauce becomes too thick, add 1 tablespoon hot water

To Plate

  • Run a thin sharp knife around the rims of the ramekins and gently remove soufflés, carefully transfer the soufflés to plates. Pour Garlic Mustard sauce over each soufflé and serve blistered tomatoes alongside the soufflés.

Garnish

  • Top each soufflé with fried garlic chips and Mache or other mini greens. Serve immediately

Notes

You will need six ½-cup ramekins and one large shallow roasting pan.