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Twice-baked goats cheese souffles
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Indulge in French-inspired creamy, airy soufflés.
Ingredients:
  • Olive oil spray, to grease
  • 65g butter
  • 50g (1/3 cup) plain flour
  • 350ml milk
  • 0.63 gm ground nutmeg
  • 5 eggs, separated
  • 2 x 120g pkts goats cheese
  • 400ml pouring cream
  • 70g (1 cup) finely grated parmesan
  • Fresh figs (optional), to serve
  • Baby rocket leaves, to serve
Instructions:
  • 1. Preheat the oven to 180°C and grease ten 125ml (1/2-cup) ramekins with oil. 2. In a saucepan over medium heat, melt butter until foamy. Add flour and stir for 1-2 minutes until mixture bubbles and pulls away from the pan's sides. Remove from heat. 3. Slowly whisk in milk until velvety. Cook over medium heat for 3 minutes until it boils and thickens. Remove from heat. 4. Mix in nutmeg, egg yolks, and 120g of goat cheese until the cheese melts and the mixture is smooth.
  • Beat the egg whites with an electric beater until firm peaks form. Gently fold in one-quarter of the egg whites into the milk mixture, followed by the rest of the egg whites.
  • Spoon the soufflé mixture into the ramekins, then place them in a large baking dish. Pour boiling water into the dish until it reaches halfway up the sides of the ramekins. Bake for 20-25 minutes until puffed and golden. Allow them to cool briefly before flipping the soufflés onto a baking tray lined with non-stick paper.
  • Preheat your oven to 200°C. Drizzle the cream over the soufflés. Sprinkle with the remaining goat cheese and parmesan. Bake for 15-20 minutes until beautifully puffed and golden.
  • Plate the soufflés and garnish with figs and rocket for an elegant presentation.

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