Ingredients
• 8 T unsalted butter, softened • 1/4 cup bread crumbs • 1/4 cup finely grated dry-aged goat cheese • 1/4 cup all-purpose flour • 11/2 cups milk • 1 tsp. salt, plus a pinch • 1/2 tsp. freshly grated nutmeg • Pinch of cayenne pepper • Freshly ground black pepper • 6 eggs, separated • 2 cups fresh goat cheese • 2 egg whites
Directions
Place a rack on the bottom third of the oven and preheat to 350°F. Using half the butter, liberally coat a 10-cup soufflé dish. Mix the bread crumbs with half of the dry-aged goat cheese and sprinkle the mixture inside the dish, turning it to coat the surface well. Put the dish on a baking sheet. Or prepare 6 individual ramekins in the same way.
Melt the remaining butter in a large saucepan over medium heat. Add the flour and cook, stirring constantly, for 2 minutes, making sure the roux does not brown. Add the milk in a slow stream, whisking vigorously, until the sauce is thick and smooth, about 4 to 5 minutes. Remove from the heat and season with 1 teaspoon salt, the nutmeg and cayenne pepper, and black pepper to taste. While continuing to whisk, add the egg yolks, one at a time, making sure each yolk is well incorporated before adding the next. Add the remaining dry-aged goat cheese and the fresh goat cheese and stir until the cheese is melted and the mixture is smooth. Set aside. (The sauce can be made ahead and kept in the refrigerator until needed.)
Put the 8 egg whites and a pinch of salt in the bowl of a mixer and beat until peaks are stiff but not dry. Using a rubber spatula, stir 1/4 of the egg whites into the soufflé base. Very gently fold in the remaining egg whites, being careful not to overmix. Gently spoon the mixture into the soufflé dish and bake for 45 minutes until puffed, golden, and gently set in the center. A wooden skewer inserted into the middle should come out clean. Serve immediately with the marmalade and a radicchio and endive salad. Serves 4 to 6.
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