Twice-baked goat’s cheese soufflés
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
- 250ml milk
- ½ onion
- 1 bay leaf
- 3 peppercorns
- 50g butter, plus extra for the ramekins
- 5 tbsp plain flour
- a small bunch flat-leaf parsley, chopped
- 1 tsp Dijon mustard
- 1 egg yolk
- 200g soft rindless goat’s cheese, broken up
- 6 egg whites
- 25g parmesan, plus extra to finish
- 200ml double cream
- STEP 1
Heat the oven to 190C/fan 170C/gas 5. Heat the milk with the onion, bay leaf and peppercorns to just below boiling. Take off the heat.
- STEP 2
Melt the butter in a pan, then stir in the flour. Cook for a couple of minutes, stirring all the time until you have a thick roux.
- STEP 3
Strain in the warm milk and gradually whisk in until smooth. Bring to the boil, then cook for 2 minutes until the mix thickens. Cool a little.
- STEP 4
Stir in the parsley, mustard, egg yolk and goat’s cheese. Season really well.
- STEP 5
Butter 6 metal moulds or ramekins (approx 200ml each), then coat the insides with the grated parmesan, tipping out any excess.
- STEP 6
Whisk the egg whites with a good pinch of salt to firm peaks.
- STEP 7
Stir a dollop of the egg white into the goat’s cheese mix to loosen it. Then, using a large spoon, fold in the rest gently, to keep in as much air as possible.
- STEP 8
Spoon the mix into the prepared moulds and wipe around the top of each so there are no dribbles. Bake for 15 minutes or until set. Cool slightly, then turn out of the moulds. You can now chill or freeze the soufflés, covered with clingfilm, until you’re ready to re-bake and serve them.
- STEP 9
To re-bake and finish, heat the oven to 200C/fan 180C/gas 6. Defrost completely if frozen. Put the soufflés into individual baking dishes. Spoon 2 tbsp cream over each and sprinkle with parmesan. Bake for 15 minutes (or 10 if you haven’t chilled or frozen them previously), until they are puffed up a little, bubbling and brown.