Twice Baked Goats Cheese Soufflé

    40 minutes

    Australian-style souffle seasoned with native Australian spices


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 40g butter
    • 225ml milk
    • 1 bay leaf
    • 1 pinch of grated nutmeg
    • 1/2 onion, sliced
    • 40g flour
    • 175g ripe goat’s cheese
    • 4 x 60g egg's, separated
    • 1/2 teaspoon Alpine Pepper
    • 150ml cream

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 180°C
    2. Using a thick bottomed pan melt the butter slowly
    3. In a separate pan warm the milk, bay leaf, nutmeg and onion gently.
    4. Add the flour to the butter and cook out for about 1 minute, stirring. Add the soft goats cheese and stir until it combines; add the egg yolks.
    5. Whip the egg whites in an electric mixer, a good tip when working with egg whites is to wipe the bowl out with a lemon half, and start the egg whites off slowly; this helps them to take in more air, then turn the speed to full until the whites are firm
    6. Add the milk to the cheese mixture and cook out, stirring until all the lumps have gone; season with the Alpine Pepper and then take the pan off the heat so that it cools down.
    7. Butter and flour six moulds.
    8. Fold in one spoonful of the whipped egg whites at a time, so that you don’t lose the aeration, be gentle and the result will be great
    9. Spoon the mixture into the moulds and place in a deep tray; add boiling water ¾ way up the sides of the moulds
    10. Cook in the pre heated oven for about twenty minutes; remove and allow to cool.

    See it on my blog

    Recipe provided by Cherikoff Rare Spices

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