Goat Cheese Soufflé in Phyllo Cup

Another month and another challenge!  Soufflés are one of my favourite fancy dishes.  My all time favourite is Grand Marnier soufflé but I must try something new for this challenge.  I like the idea of edible serving dishes and found this intriguing salad recipe with a goat cheese soufflé in a phyllo cup.



Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.

Goat Cheese Soufflé in Phyllo Cup                   serves 8

For phyllo cups

• 6 (17- by 12-inch) phyllo sheets, thawed if frozen


• 1/2 stick (1/4 cup) unsalted butter, melted

For soufflé filling

• 2 tablespoons unsalted butter


• 2 tablespoons all-purpose flour


• 3/4 cup whole milk


• 2 teaspoons Dijon mustard


• 2 large eggs, separated


• finely grated Parmagiano Reggiano cheese (1/2 cup)


• 5 oz soft mild goat cheese, crumbled (2/3 cup)

For salad

• 1 1/2 tablespoons cider vinegar


• 1 1/2 teaspoons Dijon mustard


• 1/4 teaspoon salt


• 5 tablespoons extra-virgin olive oil


• 8 oz frisée, torn into bite-size pieces (8 cups)


• 6 radishes, cut into very thin wedges


• 3 tablespoons chopped fresh chives

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 bring to 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. (Extra phyllo cups can be filled with ice cream or fruit for dessert the next day.) • Soufflé filling (without egg whites) can be made 1 day ahead and chilled, covered. Bring to room temperature and stir (to loosen) before proceeding.