Source: Royal Princess Executive Chef

Servings/Yield: 10 servings



2 ounces butter

2 ounces all-purpose flour

20 fluid ounces milk

½ teaspoon salt

¼ teaspoon black ground pepper

1 pinch nutmeg, optional

5 ounces goat's cheese

3 ounces parmesan cheese

15 egg yolks

15 egg whites

Garlic Sabayon Sauce

3 cloves garlic, whole

1 quart heavy cream

2 teaspoons butter

½ cup white wine



Heat butter in a pan over medium heat and stir in flour Cook this roux over low to medium heat for 6 to 8 minutes

Stirring frequently to make a blond roux

Add the milk, whisking until the mixture is very smooth

Add the salt, pepper and nutmeg to taste.

Simmer over low heat stirring constantly for 15 to 20 minutes or until very thick and smooth. Add all the cheese and stirring well until melted, remove from the heat.

Blend the egg yolks with some of the hot base to temper them.

Return the tempered yolks to the base mixture, stirring constantly.

Do not allow mixture to boil

Let the mixture to cool, beat the egg whites and add to the mixture gently stirring until all the white is absorbed by the mixture. Spoon the soufflé batter into the prepared molds to within ½ inch of the rim.

Wipe the rim carefully to remove any batter.

Tap the soufflés gently on the counter to settle the batter

Place the soufflés on a sheet pan in a 425F oven and bake undisturbed until puffy

– 18 to 25 minutes

Garlic Sabayon Sauce

Heat the butter in a pan.  Add the garlic and cook until the garlic becomes golden Add the white win and let it evaporate

Add the heavy cream and reduce until creamy.

© Barbara Deitch 2020