How to Make It
Put the roasted peppers in a blender and puree with the chicken stock. Strain into a nonreactive saucepan, stir in 2 tablespoons of the herbs and season with salt and pepper; keep the sauce warm.
Preheat the oven to 350°. Coat eight 1/2-cup ramekins with vegetable oil spray. Season the bread crumbs with salt and pepper and use them to coat the ramekins. In a food processor, puree the ricotta, the fresh and aged goat cheeses, remaining 2 tablespoons herbs, 1 teaspoon salt and 1/4 teaspoon pepper until smooth.
In a small bowl, stir 2 tablespoons of the milk into the cornstarch until smooth. In a medium saucepan, bring the remaining milk to a boil. Remove the pan from the heat and whisk in the dissolved cornstarch until smooth. Stir in the cheese mixture and let cool.
Beat the egg whites with a pinch of salt until stiff peaks form. Stir one-third of the whites into the cheese mixture, then fold in the remaining whites. Spoon the soufflé mixture into the ramekins and set them in a baking dish. Add water to reach halfway up the sides of the ramekins and bake for about 35 minutes, or until the tops are browned. Transfer to a wire rack to cool for 15 minutes.
Make a pool of the red pepper sauce on 8 plates. Unmold the soufflés browned side up, on top of the sauce and serve.