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Provencal souffles
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Indulge in a savory goats cheese and herb souffle with a hidden tomato sauce twist - a delightful surprise awaits!
Ingredients:
  • 1 brown onion, finely chopped
  • 5 prosciutto slices, coarsely chopped
  • 400g can diced tomatoes
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • Melted butter, to grease
  • Dried (packaged) breadcrumbs, to dust
  • 60g butter
  • 50g (1/3 cup) plain flour
  • 330ml (1 1/3 cups) milk
  • 150g goats cheese, crumbled
  • 4 eggs, separated
  • 40.00 ml chopped fresh continental parsley
  • 40.00 ml chopped fresh basil
  • 3 tsp chopped fresh oregano
Instructions:
  • Preheat oven to 190°C and place a baking tray inside. In a saucepan over medium heat, heat oil and sauté onion, prosciutto, and garlic until soft, approximately 5 minutes. Stir in tomato, thyme, and rosemary, then increase heat to medium-high and simmer until thickened, about 8-10 minutes. Remove thyme and rosemary sprigs before serving.
  • Prepare the ovenproof soufflé dishes by brushing them with melted butter and sprinkling breadcrumbs over them. Spoon the tomato mixture evenly into the prepared dishes.
  • In a saucepan, melt butter over medium heat until it starts to foam. Stir in flour and cook for 2 minutes until the mixture bubbles and pulls away from the side of the pan. Remove from heat. Slowly pour in half of the milk while whisking until smooth. Gradually whisk in the rest of the milk until well combined. Return the pan to medium heat and whisk for 3-4 minutes until the mixture boils and thickens. Add goat cheese and stir until smooth. Remove from heat.
  • Combine the egg yolks, parsley, basil, and oregano with a gentle whisking motion. Then, transfer the mixture to a bowl.
  • Whip the egg whites with an electric beater in a clean, dry bowl until stiff peaks form.
  • Gently fold in one-third of the egg white into the cheese mixture using a large spoon until just combined. Repeat this process in two more batches with the remaining egg white. Spoon the mixture into souffle dishes and run your finger around the inside rim of each dish to remove any excess mixture.
  • Place the dishes on a preheated tray and bake for 20-25 minutes until they are golden and puffed. Serve immediately for the best experience.

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