Name: Twice-baked goats’ cheese soufflé
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 100 gram butter, plus extra for greasing; 1 tablespoon flour; 1/2 cup flour; 300 millilitre hot milk; 4 egg yolks; 1 tablespoon chopped chives, plus extra for garnish; 150 gram goat's cheese, plus 50g sliced for serving; 1/2 cup cream; sea salt and cracked pepper; salad greens, to serve

Twice-baked goats’ cheese soufflé

If you’ve never made a soufflé, this is a good recipe to start with. They make a great starter, as you can do the first bake hours or even the day before, then you just need to heat to serve.

Serves 4

Prep

20M

Cook

40M

Total

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Ingredients

100 gram butter, plus extra for greasing

1 tablespoon flour

1/2 cup flour

300 millilitre hot milk

4 egg yolks

1 tablespoon chopped chives, plus extra for garnish

150 gram goat's cheese, plus 50g sliced for serving

1/2 cup cream

sea salt and cracked pepper

salad greens, to serve

Method

1.Preheat the oven to 190ºC. Lightly grease and flour 4 ramekins or small oven-proof dishes, then dust with the first measure of flour.

2.Melt the butter in a medium saucepan, then add the remaining flour. Cook for 3-4 minutes, stirring until pale with a sandy texture. Stir in the hot milk, a little at a time, until you have a smooth, thick sauce.

3.Allow to cool for 10 minutes, then stir in the egg yolks and chives, and crumble in 150g of goats’ cheese. Mix well and season to taste. Pour into the greased ramekins and bake on a flat tray for 20-25 minutes or until puffed golden and dry to the touch. Allow the soufflés to cool (and deflate).

4.When ready to serve, invert each soufflé in a shallow serving dish and arrange a slice of goats’ cheese on each. Spoon 1-2 tablespoons of cream over each and bake at 190ºC for 10-12 minutes or until puffed, golden and bubbling around the sides. Serve with cracked pepper and a few green leaves.

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Ingredients

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