Preheat oven to 375F. Butter a 6-cup souffle
dish or gratin dish and dust with a few tablespoons of the Parmigiano-Reggiano.
In a small saucepan, combine the garlic, cream and thyme. Cover and
cook over low heat for 15 minutes. Set aside.
Place the spinach in a fry pan over medium-high heat, with water
clinging to the leaves. Stir until wilted, 1 minute. Transfer the
spinach to a colander and press out the moisture with the back of
a large spoon. Chop finely.
In a saucepan over medium heat, melt the butter. Stir in the flour
and cook, stirring, for 1 minute. Whisk in the milk and continue whisking
until thickened, 1 to 2 minutes. Add the 1 tsp. salt. Stir in the
goat cheese and the remaining Parmigiano-Reggiano. Stir in the egg
yolks, spinach and garlic mixture. Season with white pepper. Taste
and adjust seasonings.
In a large bowl, beat the egg whites with a pinch of salt until soft
peaks form. Pour the souffl?ase on top and fold together until just
blended. Scrape the mixture into the prepared dish, filling it no
more than seven-eighths full. Bake until the souffl?s golden brown
and set, 30 minutes for a souffl?ish, 25 minutes for a gratin dish.
Serve immediately.
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