Double–Baked Goat’s Cheese Soufflé

Double–Baked Goat’s Cheese Soufflé

Method
SERVES 4

Preheat oven to 150°C.

Place the butter in a saucepan and melt it slowly over low heat. Once the butter is completely melted, add the flour and stir until the mixture is smooth. Remove from the heat.

In a separate saucepan, warm the milk with the onion, nutmeg and bay leaf. Once warm, slowly add the milk to the flour and butter mixture.

Warm the mixture on low heat, stirring constantly until the mixture thickens. Remove from the heat and add all the cheeses while the mixture is still hot. Season with salt and pepper and stir until combined.

Allow the mixture to cool slightly before adding egg yolks. Stir until combined and leave to cool completely.

In a clean bowl add the egg whites and vinegar. Whisk until the egg whites have formed stiff peaks.

Gently fold the egg whites into the cheese mixture a little bit at a time until just combined.

Grease your soufflé moulds with a little bit of melted butter before filling with soufflé mixture.

Place ramekins in a large roasting tray. Fill the roasting tray with hot water until the water is 1-2cm below the edge of the moulds.

Place the tray in the oven for 30 minutes.

Once baked, allow the soufflés to cool for 5-10 minutes before removing from the moulds to cool completely.

To Serve

Place soufflés on a baking dish. Add a spoonful of cream to the top of each soufflé and place in a warm oven until the soufflés puff up again.


Chef’s tip: This is the perfect dish for dinner. Most of the hard work can be done the day before so all you have to do is reheat the soufflés and enjoy your guests’ company.

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