Goats cheese souffles

Serves: 6 (scaled from 6)

Ingredients:

100 g butter
2 tbsp thyme
50 ml double cream
5 large egg
175 g goats cheese
1 tbsp mustard
600 ml milk
100 g flour
50 g parmesan
2 handfull rocket
50 g walnuts
1 tbsp chives
1 red apple

Method

Prep
Grease souffle dishes with 1 tbsp butter and perhaps flour them too. Melt remaining butter, add flour, cook 5mins.
Gradually mix in warmed milk.
Stir in half of the parmesan, mustard, thyme. Let cool and add 4/5 egg yolks, goats cheese. Season.
Whisk egg whites until they just start to hold peaks. Fold in the cheese mixture.
Cook 180C 20-25 mins. In a bain marie filled with boiling water halfway up dishes. Turn out after 10 mins cooling onto a greased oven tray

Glaze
Combine cream, rest of parmesan, 1/5 egg yolk.

Serve
Drizzle with glaze, cook 10 mins at 200C. Flash under grill to brown.
Combine sad ingredients, inc walnut and apple chopped to matchsticks and dress.

Notes

Use full-fat milk.
After prep, shuffles can be refrigerated overnight or even frozen for a month if covered.
May be more evenly cooked without the bain marie. Easier to turn out..

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