Name: Twice baked Goats Cheese Soufflé
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 150 g goat's cheese; 300 ml milk, full fat; 50 g butter, unsalted; 50 g flour, plain; mustard, dry English; 5 eggs, free-range — 4 whole + 1 extra egg white; 300 ml cream, double; 90 g parmesan, ground/grated; 1 leek (optional); chives, finely chopped

AuthorCarol RidehalghCategoryUnder Starters Orders

The beauty of a twice baked soufflé like this one — is that it can be prepared earlier in the day and reheated. It makes a great starter on its own or a light lunch/supper/vegetarian dish with a green salad and some crusty bread. Taken from Clare Macpherson-Grant Russel's — I Love Food, but when I do it as a starter I omit the leeks and add chopped chives instead. I use the hard goat's cheese and grate it, but fresh will work well too.

Yields6 Servings

Prep Time20 minsCook Time25 minsTotal Time45 mins

150 g goat's cheese

300 ml milk, full fat

50 g butter, unsalted

50 g flour, plain

mustard, dry English

5 eggs, free-range — 4 whole + 1 extra egg white

300 ml cream, double

90 g parmesan, ground/grated

1 leek (optional)

chives, finely chopped

Preheat the oven to moderate, 180°C / 165°C Fan / Gas 4 / 350°F.
Wash well and finely slice the leek, steam or blanch until just cooked (optional).
Melt a little extra butter and brush the inside of 6 ramekins liberally.
Grate the goat's cheese if using a hard one.

Heat the milk to just under simmering then turn off.
Melt the butter in a non-stick pan then stir in the flour/pinch of dry mustard off the heat.
Put back over low heat and stir a couple of minutes, to cook out the flour.
Remove from the heat and pour in the warm milk. Whisk the milk in using a silicone whisk.
Put back over low heat and stir/whisk the white/béchamel sauce a couple of minutes until it is cooked through. Turn off the heat.

Add the grated/crumbled goats cheese and stir into the white/béchamel sauce.
Separate the eggs putting the 4 yolks into a small bowl and the 5 whites into the bowl of the stand mixer with the whisk attachment/or use an electric handheld whisk.
Add a pinch of salt to the egg whites, then whisk, slowly at first. Once the egg whites become frothy, speed up a little and whisk until holding their shape.

First, add the yolks to the slightly cooled white/béchamel sauce.
Take a tablespoon of the whites and whisk into the sauce to lighten it.
Now tip all the whites into the sauce and using a large stainless steel spoon, carefully fold the whites in, with a figure of eight motion, turning the pan as you fold.

Divide the cheese sauce between the 6 ramekins, filling almost to the top.
Stand the ramekins in a roasting tin and carefully pour in boiling water to halfway up the sides of the ramekins (bain-marie).
Pop into the oven and set the timer for 15 minutes.
Leave to cool in the ramekins and when cold, pop into the fridge until the 2nd bake.

2nd bake — 20 minutes before serving, preheat the oven to moderate, 180°C / 165°C Fan / Gas mark 4 / 350°F.
Run a small palette knife around the edge of the ramekins and turn the soufflés out into individual heatproof dishes, such as crème brûlée dishes/1 large ovenproof dish to hold all 6 of them.

Stir the leeks/chives into the cream and season well.
Spoon over the soufflés, dividing it equally.
Sprinkle over the parmesan, approx 1 tablespoon per soufflé.
Pop into the oven and set the timer for 10 minutes.
Sprinkle over chopped chives and serve hot.

Ingredients