I found this recipe while blog hunting, I came across a beautiful blog called Kitchen at Camont written by Kate Hill. I was fascinated by her picture of the little cakes all puffed up and golden and the fact that they were made from goats cheese. I had to give them a try. Having read through the recipe, I realized these little golden cakes were really souffle's, I loved that she spooned the batter in little paper cake pans. I didn't have any cute little paper cake pans on hand, so I used ramekin cups instead. My little goats cheese cakes didn't puff as nice as Kate's cakes but I think I'll attribute that little irregularity to the fact that I also don't own a copper bowl as Kate does, so my egg whites didn't get that special treatment. This was a super easy recipe to make and even though, as souffle's go, they do deflate, that only provides a nice little place to fill with a Strawberry Rhubarb Compote.
Strawberry Rhubarb Compote
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup water
1 pound fresh rhubarb, cut into 1" pieces
1 pound fresh strawberries, hulled and cut into quarters
juice of 1/2 a small lemon
1. Combine the brown sugar, granulated sugar and water in a medium heavy bottomed saucepan. Set on high heat and bring to a boil. lower heat to med. high, add rhubarb and stir, bring to a simmer and cook for 5 minutes.
2. Add strawberries and stir, bring back to a simmer and cook for 15 minutes until strawberries are soft and syrup has thickened. Add the lemon juice, stir and remove from heat.
3. Allow the compote to cool slightly and use warm or cold.
Little Goats Cheese Cakes
400 gr fresh goat cheese, soft like cream cheese
200 gr white sugar, divided
4 Tablespoons milk
4 eggs, separated
50 gr flour
1 teaspoon pure vanilla
Preheat oven to 425°
Recipe makes 1 dozen muffin tin sized cakes or 7-8 ramekins.
1. Pass the goats cheese through a food mill or ricer. You can also use a mesh strainer.
2. Beat the egg yolks into the strained goats cheese, using a wire whisk. Add the flour, vanilla and milk and mix until well combined.
3. Whisk egg whites with remainder of the sugar on high speed of electric mixer, until stiff peaks form.
4. Fold a large spoonful of whites into the egg/cheese mixture. Combine carefully with a large rubber spatula. Add remainder of the whites and fold gently but thoroughly.5. Spoon into ramekins or muffin tins that have been brushed with softened butter.
6. Place in the oven and bake for 10 minutes, turn down the oven to 390° and bake another 10 minutes. Don't worry if the tops puff up and brown, that's as it should be.
These little golden wonders will fall as all souffle's do. so don't be shy with the Strawberry Rhubarb Compote! Enjoy!