Preparation time: 60 min.
Soufflé de Queso de Cabra con Sofrito, a delicious and light dish from Spain. It is baked in individual ramekins, making it a great choice for entertaining.
The goat cheese soufflé has a delicate texture and subtle flavor, a pleasant contrast to the more robust Sofrito, a slowly sautéed tomato-garlic-green pepper sauce widely used in the Spanish and Latin American cuisines.
The goat cheese soufflé on its own also goes well with Salad Greens with Creamy Cucumber Dressing.
You find the ingredients and recipe for the Sofrito here. It should be prepared first.
Ingredients (goat cheese soufflés only):
- You need 6 ramekins for this dish.
- 6 oz (170 g) fresh goat cheese, at room temperature
- 6 oz (170 g) cottage cheese, at room temperature
- 2 large eggs, beaten
- salt and freshly ground pepper to taste
- 4 Tbsp chopped fresh coriander
- 2 tbsp pine nuts
Preheat oven to 350°F (175°C).
Roast pine nuts in a small pan over medium heat until they are golden. Shake it now and then to avoid burning. Turn them onto a paper towel and let them cool. Grind them finely in a food mill.
In a bowl, mash goat and cottage cheese with a fork. Add the ground pine nuts, beaten eggs, fresh coriander, salt and freshly ground pepper. Mix all well.
Butter 6 ramekins. Fill each ramekin up to 3/4 with the goat cheese mix. Arrange them comfortably in a baking dish and pour hot water up to the middle of the ramekins. Place baking dish with ramekins in the middle shelf of the oven and bake goat cheese soufflés for 25-30 minutes or until they are light golden and slightly puffed.
When baking time is over, make the toothpick test. Insert a toothpick in the center of a soufflé. If it comes out clean, it is done. Transfer ramekins to a rack and let them cool for about 10 minutes.
Run a knife around the edge of each ramekin to loosen it up. Place it onto a plate and serve it with the Sofrito.