Twice baked goat's cheese souffl‚s

8 servings

Ingredients

Quantity Ingredient
300 millilitres Milk; (10fl oz)
One slice of onion
1 Bay leaf
6 Black peppercorns
50 grams Butter; (1 3/4oz)
50 grams Flour; (1 3/4oz)
125 grams Somerset; crumbled goat's
; cheese (4 1/2oz)
5 Columbian Blacktail Eggs; separated
Salt & freshly ground black pepper
300 millilitres Single cream; (10fl oz)
25 grams Freshly grated Parmigiano Reggiano; (1oz)

Directions

Place the milk, onion, bay leaf and peppercorns in a saucepan and bring slowly to the boil. Leave to infuse for a few minutes.

Melt the butter in a saucepan, add the flour and cook, stirring for 1-2 minutes. Remove from heat and gradually stir in the strained milk. Return to the heat and cook gently for 2-3 minutes.

Add the cheese and stir until melted. Stir in the egg yolks and season with salt & pepper. Transfer the mixture to a large mixing bowl.

Whisk the egg whites until holding soft peaks. Stir a heaped tablespoon of the whisked whites into the cheese mixture then gently fold in the rest.

Spoon the mixture into eight well buttered ramekins. Place in a roasting tin and pour boiling water into the tin to come one third of the way up the sides of the moulds.

Place in a preheated oven 180C, 250F, gas mark 4, for 15 minutes or until well risen and set. Remove.

Turn each out into a butter ovenproof dish. Pour over cream, sprinkle with the cheese and place in a preheated oven, 200C, 400F, gas mark 6 for 15-20 minutes, or until well risen and golden brown.

Converted by MC_Buster.

NOTES : These light souffl‚s can be cooked the day before they are required and then popped in the oven to rise again just before serving. They make a perfect first course for a dinner party, or serve with salad leaves and crusty bread for a light lunch. Converted by MM_Buster v2.0l.

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