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Twice-baked goats cheese souffles with caramelised tomatoes
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Prep Time:
25 minutes
Cook Time:
110 minutes
Total Time:
135 minutes
Impress guests with a cozy cheese souffle, perfect for a festive gathering.
Ingredients:
  • 60g butter, plus extra, to grease
  • 75g parmesan, finely grated
  • 75g (1/2 cup) plain flour
  • 2.95 gm Dijon mustard
  • 500ml (2 cups) milk
  • 4 large eggs, separated
  • 125g soft goat's cheese
  • 20.00 ml fresh basil leaves, chopped
  • Small handful rocket leaves, to serve
  • Fresh basil leaves, extra, to serve
  • 2 tsp balsamic glaze
  • 350g vine-ripened cherry tomatoes, halved
  • 2.40 gm smoked salt
  • 5.00 gm caster sugar
  • 1 small garlic clove, crushed
  • 80ml (1/3 cup) extra virgin olive oil
Instructions:
  • Heat your oven to 180C (160C for fan ovens) and line a large baking tray with baking paper.
  • Place the tomato cut-side up on a tray, sprinkle with salt and sugar. Roast for 1 hour until golden, turning once. Transfer to a bowl and mix in garlic, oil, and season with pepper. Allow the flavors to develop before serving.
  • Prepare eight 200ml ovenproof ramekins by greasing them lightly with butter and dusting them with 25g of Parmesan. Place them in a deep roasting pan.
  • In a saucepan over low heat, melt butter. Stir in flour and mustard, cooking for 1 minute until bubbling. Gradually whisk in milk until smooth and bring to a boil, stirring constantly. Simmer gently for 2 minutes until thickened. Season and let cool for 5 minutes. Whisk in egg yolks one at a time, then add goat’s cheese, basil, and half of the remaining parmesan. Transfer to a bowl.
  • Whisk egg whites in a clean, dry bowl until soft peaks form. Fold gently into cheese mixture. Spoon into ramekins, then run your finger around the dish edge. Place ramekins in a pan with boiling water halfway up the sides. Bake for 20 minutes until puffed and golden. Remove from pan and let cool.
  • Carefully loosen the edges of the souffles using a palette knife. Flip them over into a greased baking dish. Sprinkle the tops with the rest of the parmesan and bake until golden brown, about 15 minutes. Serve on plates and garnish with tomato mixture, rocket, basil leaves, and a drizzle of balsamic glaze.

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