Goat’s cheese soufflé has been a recipe that’s been floating around my head for a while. A long, long while. I don’t have the kind of patience required to make a dish such as this on a ‘work’ night. And, well, Sundays are hit and miss; sometimes I want to spend all day in the kitchen, others, not so much. So that just leaves two days a week to make these fairly easy but time-consuming little morsels of creamy, cheesy yumminess.
This blog clearly understands the awesomeness that is cheese!
The chosen cheese for July 2013 is goat’s cheese, and I just had to join in and play.
Twice-Baked Goat’s Cheese Soufflé with Rocket and Walnut Salad
Makes 4 soufflés
Recipe adapted from Jill Dupleix, as published in Delicious Magazine.
Goat’s Cheese Soufflé Ingredients
- 60g unsalted butter
- 60g plain flour
- 350ml hot milk
- 100g soft goat’s cheese*
- 1 tablespoon fresh lemon thyme (chopped very finely)
- 4 eggs (separated)
- ½ cup thin cream
- ½ freshly grated parmesan
Rocket and Walnut Salad Ingredients
- 2 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 200g rocket
- ½ cup walnuts (toasted and chopped)
- Preheat the oven to 180°C. Grease 4 1 cup ramekins.
- Melt the butter in a small saucepan over medium-low heat for about 1 minute until it begins to foam. Lower the heat and then stir in the flour with a wooden spoon until well combined. Return the heat to medium-low and stir constantly for 1 minute until a smooth paste has formed.
- Gradually add the hot milk, stirring constantly for 2 minutes, until a smooth béchamel sauce type consistency has been reached. Bring to the boil and then remove from the heat.
- Add the mashed up goat’s cheese and lemon thyme, season with salt and pepper, and stir until smooth. Using a whisk, mix in the egg yolks, one at a time. Allow the mixture to cool to warm before you move onto the next part – it will not combine well if it’s hot.
- In a separate bowl, whisk eggwhites with an electric beater to soft peaks.
- When the béchamel and goat’s cheese mixture is warm but not hot, gently fold in one-third of the eggwhites using a large metal spoon. Repeat this, gently, twice more until all the eggwhites have been incorporated.
- Fill each ramekin with the mixture so that they are each three-quarters full. Place them in a roasting pan and fill the pan with enough boiling water to come halfway up the sides of the ramekins. Bake on the middle shelf of the oven for 20 minutes or until golden and risen. Remove from pan and cool.
- Increase the oven to 220°C and line a sheet pan with baking paper.
- Gently, run a knife around the edges of the soufflés and invert them onto the tray. Again, very gently, turn the soufflés the right way up and position evenly on the sheet pan.
- Pour 1 to 2 tablespoons of thin cream over the top of each soufflé, scatter with the parmesan, then bake for 10-12 minutes until cheese is golden and the cream is bubbling.
- Meanwhile, for the salad, place the rocket in a salad bowl. Add 1 tablespoon of red wine vinegar and 1 tablespoon of extra virgin olive oil. Toss to coat.
- In a separate bowl, combine the remaining vinegar and oil with the Dijon mustard and the walnuts. Allow the walnuts to marinate in the dressing until you are ready to toss them together with the rocket.
- Serve while the soufflé is hot.
* I used Soignon’s Fromage de Chevre with herbs and garlic.