I recently found myself with a little time on my hands, and decided to attempt something a little more adventurous than usual, a cheese soufflé. Well, actually, as this recipe is baked twice it takes all the panic factor out of soufflé-making so it was perfect for a beginner like me!
The basic principle of a cheese souffé is to make a roux sauce, enrich it with egg yolks, and then fold in stiffly whipped egg whites to make the soufflé rise.
The mixture is placed in buttered ramekins and baked until pale gold and risen. Mine rose a little bit unevenly, but with this recipe the soufflés are turned on their heads therefore crushing down most of the first rise.
After loosening with a sharp knife I turned them out onto a baking tray and left to cool.
I made the glaze for the soufflés, and baked them once more before serving. They developed a delicious, savoury crust which went brilliantly with the sharp apple and walnut salad!
Twice-baked Goat’s Cheese Soufflés
Fromwww.bbcgoodfood.com, recipe halved.
50g unsalted butter
50g plain flour
300ml full-fat milk , warmed
1 tbsp grated Parmesan
1/2 tbsp Dijon mustard
1 tbsp chopped thyme leaves
2 large eggs , separated, plus 1 large egg white (use the yolk, see below)
100g rindless goat’s cheese , crumbled
25ml double cream
15g grated Parmesan
1 large egg yolk
Apple and walnut salad
handful mixed baby salad leaves, picked and washed
handful rocket , washed
1 red apple , cut into fine matchsticks
1 tbsp chopped chives
25g walnut pieces, chopped
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat’s cheese, season with salt and pepper, then transfer to a large bowl.
In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
Heat oven to 180C . Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.