Goat Cheese Souffles in Phyllo Cups With Frisee Salad

Recipe by spatchcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Special equipment: a muffin pan with 12 (1/2- or 1/3-cup) muffin cups.
  • Make cups: Preheat oven to 375°F.
  • Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel.
  • Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
  • Cut buttered stack into 6 (4 1/2-inch) squares with a sharp knife, trimming sides as needed.
  • Line each of 6 muffin cups with a square.
  • Make 6 more phyllo cups (4 are extra, in case of breakage) in same manner with remaining pastry sheets and butter.
  • Bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack.
  • Make filling: Increase oven temperature to 400°F.
  • While cups are cooling, melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour.
  • Cook roux, whisking, 3 minutes.
  • Add milk in a stream, whisking, and bringto a boil, whisking.
  • Reduce heat and simmer, whisking occasionally, 5 minutes.
  • Remove from heat and whisk in mustard, yolks, and 1/4 cup Parmigiano-Reggiano until combined, then fold in goat cheese.
  • (Cover surface of mixture with wax paper if not using immediately.) Beat egg whites in a large bowl with an electric mixer until they just hold stiff peaks.
  • Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
  • Spoon batter into 8 phyllo cups and sprinkle with remaining Parmigiano-Reggiano.
  • Bake in middle of oven until soufflés are puffed and golden, about 15 minutes.
  • Make salad while soufflés bake: Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified.
  • Just before soufflés are ready, toss frisée and radishes in a large bowl with just enough dressing to coat.
  • Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each.
  • Place a soufflé cup in each salad and serve immediately.
  • Cooks' notes: • Phyllo cups can be made 1 day ahead and kept in pan, carefully wrapped in plastic wrap, at room temperature.
  • • Soufflé filling (without egg whites) can be made 1 day ahead and chilled, covered.
  • Bring to room temperature and stir (to loosen) before proceeding.
  • You can make the soufflés 4 hours ahead (keep at room temperature).
  • Put in a 375°F oven for 8 minutes to reheat.
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