Twice-baked Goat’s Cheese Soufflés with Apple & Walnut Salad
found in Starters - Other Starters
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Prep: 35 minutes
Cook: 45 minutes
Difficulty:
Very Difficult
These fabulous soufflés are not as nervewracking to cook and serve as traditional ones, and can be prepared ahead.
Ingredients
- 100g softened unsalted butter
- 100g flour (plain)
- 600ml milk, warmed
- 2 tbsp cheddar cheese (mature), grated
- 1 tbsp dijon mustard
- 2 tbsp thyme
- 4 eggs, separated
- 1 egg white
- 175g goats cheese, crumbled
- 50ml double cream
- 25g parmesan, grated
- 1 egg yolk
- 1 bunch(es) mixed salad leaves, picked and washed
- 1 bunch(es) rocket, washed
- 1 Braeburn apple, cut into fine matchsticks
- 1 tbsp chives
- 50g walnut halves, chopped
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
For The Parmesan Glaze
For The Apple And Walnut Salad
Directions
1
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.
2
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.
3
Heat oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. 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.
4
About 15 mins before you are ready to eat, heat oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 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.
5
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.
