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Twice-cooked cheese souffles
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Prep Time:
50 minutes
Cook Time:
45 minutes
Total Time:
95 minutes
Indulgent soufflés with a blend of creamy goat's cheese, gruyère, and parmesan for a decadent, melt-in-your-mouth experience.
Ingredients:
  • 80g butter, plus melted butter, extra, to grease
  • 75g (1/2 cup) plain flour
  • 375ml (1 1/2 cups) milk
  • Pinch of ground nutmeg
  • 3 eggs, separated
  • 75g soft goat’s cheese, crumbled
  • 70g (2/3 cup) coarsely grated gruyère
  • 40.00 ml chopped fresh chives
  • 25g (1/3 cup) finely grated parmesan
  • 25g (1/3 cup) finely grated gruyère
  • 160ml (2/3 cup) pouring cream
  • Micro herbs, to serve
  • Grilled prosciutto slices, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced. Brush four 200ml ovenproof ramekins with luxurious melted butter and line their bases with delicate baking paper.
  • In a saucepan over medium heat, melt the butter until bubbly. Add flour, cook for 1-2 minutes while stirring. Remove from heat. Slowly whisk in milk until smooth. Return to medium heat, stir constantly until thickened. Season with nutmeg, let cool for 5 minutes. Mix in egg yolks, goat’s cheese, gruyère, and chives. Transfer to a bowl.
  • Whip the egg whites with electric beaters until soft peaks form. Gently fold the whipped egg whites into the cheese mixture using a large metal spoon. Distribute the mixture evenly among the ramekins.
  • Place the ramekins in a baking dish and pour boiling water halfway up the sides of the ramekins. Bake the soufflés for 15-20 minutes until puffed. Remove the ramekins and let them cool for 20 minutes. Carefully invert the soufflés into a shallow baking dish.
  • - Sprinkle the parmesan and finely grated gruyère over the soufflés and bake until puffed and golden. - Heat the cream in a saucepan until just boiling, then pour over the soufflés. - Divide among plates, top with micro herbs, and serve with prosciutto.

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