Baked Goat's Cheese Souffle
By not-recognized
Published on 27 June 2021
This light and decadent souffle is the height of sophistication as a starter.Time and servings
1 hr 15 minsTotal time
6Servings
1 hr 15 minsCooking time
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)
Method
Step 1
To make the souffle, preheat the oven to 225°F (110°C). Make a bechamel sauce with the butter, flour and milk then pass through a fine sieve. Let cool, then mix in the goat's cheese, Parmesan, parsley and chives.Step 2
Gently fold in the egg yolks. Beat the egg whites until soft peaks form, and gently fold into the mixture. Butter 6 souffle moulds and place on a baking sheet. Spoon the mixture into moulds. Bake for 8 minutes. Let cool and reserve.Step 3
To make the Parmesan cream, combine Parmesan cheese, cream and bring to a simmer, remove, blend in a blender and set aside in a small sauce pot.Step 4
For the smoked tomato coulis, in a saucepan, sweat shallots and garlic with olive oil. Add the diced tomatoes, granulated sugar, basil and thyme; cook for 1 minute.Step 5
Deglaze with white wine, add the vegetable stock, and simmer for 45 minutes. Adjust the seasoning with salt and pepper to taste, strain through a fine sieve. Let cool and reserve.Step 6
To plate each serving, pour ½ cup Parmesan cream in a souffle cup. Place a souffle in the centre of the cup and bake for 7 to 10 minutes or until bubbly at 350°F (175°C).Step 7
Once cooked, drizzle the tomato coulis around the souffle, then the basil and pesto oil.