Frozen Goat Cheese Soufflé
This frozen dessert at A.lure is made from egg whites whipped up with simple syrup and mixed with goat cheese, sour cream, and heavy cream.
Separate the Eggs
Separating the eggs. Only the whites are needed for the recipe.
Whites and Yolks
Once all of the eggs have been separated, the whites are poured into the bowl of the stand mixer while the simple syrup is prepared.
Melting the Cheese
Goat cheese and half of the sour cream used in the recipe go into a small pot, with a dollop of heavy cream (the remaining half goes into a metal mixing bowl). The mixture is gently heated up on the stove until the cheese melts. Next, it's whisked and a few sheets of gelatin are added to stabilize it. (Note: crème fraîche can be used in place of the sour cream.)
Whipping the Whites, Adding the Syrup
The whites are whipped up until stiff, and the simple syrup is slowly poured in, bit by bit.
Big Bowl of Egg Whites
The egg whites quadruple in volume after being whipped.
Finishing the Cheese Mixture
The heated goat cheese and gelatin mixture is removed from the stove and mixed into the cool sour cream in a metal mixing bowl until smooth.
Combining the Whipped Whites and the Cheese Mixture
The whipped egg whites are carefully folded into the cheese mixture until smooth. It's ok if it's not perfect at this stage, though, as piping and freezing will smooth out any small lumps.
Filling the Pipe Molds
Pieces of circular pipe molds with parchment paper liners are filled with the cheese, sour cream, and egg white mixture using a piping bag, then frozen.
Micah plates the dessert with a honey tuile cookie resting on top of the frozen cylinder, a scoop of blackberry-lemon sorbet (made in house), and a sprig of mint. There are also three blackberries sitting in dollops of passion fruit curd and a drizzle of blackberry sauce on the plate.