Twice Baked Goat’s Cheese Soufflé with Caramelised Onions and Goat’s Cheese Cream
This is an amazing recipe, even if you are not a goat’s cheese fan ,the other cheeses inside work together to create this amazing fluffy and simple soufflé. You can also replace the goat’s cheese with another soft cheese like feta or even a blue!
A little flour and butter to grease the ramekins
420ml milk (Slightly warm this up)
½ white onion
1 bay leaf
1 clove garlic
150g soft goat’s cheese
200g grated cheese (You could if you like just use something like tasty or you could split the recipe like 100g of pecorino and 100g parmesan if you are feeling fancy or trying to impress!)
6 eggs separated
Goat’s cheese whip
75g whipping cream
75g soft goat’s cheese
20g chopped chives
For the Souffle
1. Grease and flour ceramic ramekins. (For the cooking times in this recipe I have used 6x200ml ramekins but you can use the size you like and adjust the times accordingly.)
2. In one pot warm the milk with the garlic, onion and bay leaf. In the other melt the butter, add the flour and salt and combine to a paste. Cook on a low heat for two minutes.
3. Add the warm milk slowly to achieve a smooth consistency. NB The milk will thicken up with the flour and butter. This is called a roux.
4. Now add the cheese, whisk it in to melt and remove from the heat. Be careful all the time not to let the milk stick to the bottom of the pan.
5. When slightly cooled (just 5 mins will suffice) whisk in 6 egg yolks one at a time until fully incorporated.
6. Whisk the egg whites to a soft peak. Then very carefully and slowly fold into the cheese mix.
7. Pour the mixture into the pre-floured moulds and add to a deep baking tray. Fill the tray with boiling water half way up the moulds.
8. These can be cooked all the way for immediate serving for approx. 45 mins in the oven or these can be done before. To cook them before put them in the oven for 25 minutes then cool in the water bath in the fridge. DON’T PANIC when they collapse this is normal!
When desired put them in the oven for 8-10 minutes at 200°C, they will now rise again. NB The soufflés also freeze very well wrapped in cling wrap after the first cook.
9. To serve I prefer to turn them onto the plates, which is why you put the flour in or you can serve in the moulds.
Goat’s cheese whip
1. Half whip the cream; add the goat’s cheese, chives and seasoning. Whip to a creamy paste. DO NOT OVERWHIP.
2.To serve you could spoon onto the plate or if you have a star piping nozzle this can look really cool to.