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Twice-baked goat's cheese souffles with pear, hazelnut and rocket salad
Twice-baked goat's cheese souffles with pear, hazelnut and rocket salad
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Prep Time:
420 minutes
Cook Time:
50 minutes
Total Time:
470 minutes
Elegant soufflés elevate any celebration with their airy perfection.
Ingredients:
  • 75g plain flour
  • 450ml milk
  • 2 fresh bay leaves
  • 80g butter
  • 100g goat's cheese
  • 70g parmesan
  • 6 egg yolks
  • 5 eggwhites
  • 250ml cream
  • 75g hazelnuts
  • 80ml verjuice
  • 185ml olive oil
  • 36.80 gm hazelnut oil* (optional)
  • 2 pears, cored, thinly sliced
  • 60g rocket leaves
Instructions:
  • Preheat the oven to 180°C and prepare eight 200ml-capacity ramekins by lightly greasing them. In a saucepan over medium heat, simmer milk and bay leaves, then set aside. In another saucepan, melt butter, add flour, and cook until bubbly. Gradually stir in the hot milk, cook until the sauce thickens. Stir in goat's cheese and 2 tablespoons of parmesan until melted and smooth. Season with salt and pepper, remove bay leaves, and let it cool for 10 minutes.
  • Gently whisk in the egg yolks one by one into the cheese mixture, ensuring a smooth incorporation each time. In a separate clean bowl, whip the egg whites with an electric mixer until soft peaks form. Carefully fold half of the whipped egg whites into the cheese mixture until just combined using a metal spoon. Then, fold in the remaining egg whites until fully incorporated.
  • Distribute the mixture evenly into the ramekins, place them in the roasting pan, and fill the pan with boiling water halfway up the sides of the ramekins. Bake in a preheated oven until puffed and golden brown, about 20 minutes. Let cool for 5 minutes, then unmold the souffles onto a baking paper-lined tray. Cover with plastic wrap and refrigerate to chill.
  • Spread hazelnuts on a baking sheet and toast in the oven for about 10 minutes until lightly browned. Transfer hazelnuts to a clean tea towel and rub to remove skins. Coarsely chop them. Mix verjuice, olive oil, and hazelnut oil in a small bowl. Season with salt and pepper. Combine hazelnuts, pear, and rocket in a large bowl, then drizzle with half of the dressing. Gently toss ingredients until just coated.
  • Preheat oven to 200°C. Drizzle cream over and around each souffle, then sprinkle the remaining parmesan on top. Bake for about 10 minutes until golden brown and heated through.
  • Plate the souffles and salad elegantly. Finish with a generous drizzle of the remaining dressing and serve promptly.

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