Twice-baked goat’s cheese and chive soufflés
- April 2009
- Serves 6
- Takes 15 minutes to make and 30-35 minutes to cook, plus cooling
Our twice-baked goat’s cheese and chive soufflés are a real crowd pleaser. This method is ideal if you’re nervous about cooking soufflés at the last minute. Check out our How To section for tips on how to make your soufflés rise to occasion.
- 25g (14.9 saturated)
- 8g (2.8 sugar)
- 50g unsalted butter
- 40g plain flour
- 300ml milk
- 150g soft goat’s cheese, crumbled
- 3 tbsp chopped fresh chives
- 3 large free-range eggs, separated
- 50ml double cream
- 25g grated Parmesan or vegetarian alternative
- Preheat the oven to 180C/fan 160C/gas 4. Melt the butter in a pan and use a little to brush inside 6 x 250ml ramekins. Add the flour to the remaining butter in the pan and cook for 2 minutes.
- Gradually stir in the milk, bring to the boil and cook for 3-4 minutes until thick. Take off the heat, add the cheese, chives and egg yolks. Beat well and season.
- Whisk the egg whites until stiff. Mix a spoonful into the cheese mixture, then gently fold in the rest. Fill the ramekins to the rim and run a finger around the edge (check out our how to section for tips on how). Place in a baking tray filled with boiling water to halfway up the ramekins. Bake for 15-20 minutesremove and cool.
- Preheat the oven to 220C/fan 200C/gas 7. Run a knife around the soufflés and turn out into an ovenproof dish. Drizzle with cream, scatter with Parmesan and bake for 10 minutes. Serve immediately.
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