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Twice-baked goat’s cheese soufflés with spinach & walnut salad
Twice-baked goat’s cheese soufflés with spinach & walnut salad
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Substitute goat’s cheese with cheddar, gruyere, or parmesan for a delectable twist on this French classic.
Ingredients:
  • 60g unsalted butter
  • 60g plain flour
  • 350ml hot milk
  • 100g soft goat’s cheese, mashed up
  • 1.25 gm paprika
  • 4 eggs, separated
  • 125ml cream
  • 40g parmesan
  • 20.00 ml red wine vinegar
  • 36.80 gm walnut oil (see Notes)
  • 5.90 gm Dijon mustard
  • 150g baby spinach leaves
  • 60g walnut
Instructions:
  • Preheat the oven to 180C and generously grease six 1 cup (250ml) ramekins.
  • In a small saucepan over medium-low heat, melt the butter until foamy, about 1 minute. Remove from heat and stir in the flour until well combined with a wooden spoon. Return to medium-low heat, stirring constantly for 1 minute until a smooth paste forms.
  • Slowly pour the hot milk into the mixture while stirring continuously for 2 minutes until it becomes smooth. Once smooth, bring it to a boil and transfer it to a large bowl.
  • Combine the goat’s cheese and paprika, season with salt and pepper, and stir until smooth. Gradually whisk in the egg yolks, one at a time, until well incorporated.
  • In a bowl, beat egg whites with an electric mixer until soft peaks form. Gradually fold in egg whites into the cheese mixture in three parts, being careful not to deflate the mixture.
  • Divide the mixture among the ramekins, filling each three-quarters full. Place the ramekins in a roasting pan and add enough boiling water to come halfway up the sides of the molds. Bake in the middle shelf of the oven for 20 minutes until golden and risen. Remove from the oven, then let them cool.
  • Preheat the oven to 220C. Line a tray with baking paper. Unmold the soufflés onto the tray, pour 1 tablespoon of cream over each, sprinkle with parmesan, and bake for 8-10 minutes until golden and bubbly.
  • In a bowl, combine vinegar, oil, and mustard, then season to taste. Toss spinach in the dressing, then mix in nuts. Serve the soufflés alongside the salad.

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