Ingredients for Baked Goat's Cheese Souffle

Search results for 170 g of unsalted butter, (for the souffle)

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Rating, 3.7 out of 5 from 68 reviews.
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Search results for 170 g of plain flour, (for the souffle)

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2.272LOrdinarily 72.6p per litre
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Bettine Goat's Cheese Pearls
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150gOrdinarily £25.00 per kilo
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Rating, 4.1 out of 5 from 28 reviews.
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170gOrdinarily £22.06 per kilo
Price£3.75

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600mlOrdinarily £5.25 per litre
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Search results for 1 tbsp of shallots, chopped (for the smoked tomato coulis)

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Filippo Berio Extra Virgin Olive Oil
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Search results for 200 ml of white wine, (for the smoked tomato coulis)

Ingredients

170 g of unsalted butter, (for the souffle)
170 g of plain flour, (for the souffle)
2 litres of full fat milk, (for the souffle)
500 g of soft goat's cheese, (for the souffle)
550 g of parmesan, grated (200g for the souffle & 350g for the parmesan cream)
0.5 bunch of fresh parsley, (for the souffle)
1 bunch of fresh chives, (for the souffle)
10 large eggs, yolks and whites separated (for the souffle)
700 ml of double cream, (for the parmesan cream)
1 tbsp of shallots, chopped (for the smoked tomato coulis)
2 cloves of garlic, (for the smoked tomato coulis)
3 large tomatoes, (for the smoked tomato coulis)
1 tbsp of granulated sugar, (for the smoked tomato coulis)
1 tsp of fresh basil, chopped (for the smoked tomato coulis)
2 sprigs of fresh thyme, (for the smoked tomato coulis)
500 ml of vegetable stock, (for the smoked tomato coulis)
1 tbsp of olive oil, (for the smoked tomato coulis)
200 ml of white wine, (for the smoked tomato coulis)

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Search results for 170 g of unsalted butter, (for the souffle)

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