- Recipes
- Baked Goat's Cheese Souffle
Ingredients
- 170g unsalted butter, (for the souffle)
- 170g plain flour, (for the souffle)
- 2 litres full fat milk, (for the souffle)
- 500g soft goat's cheese, (for the souffle)
- 550g parmesan, grated (200g for the souffle & 350g for the parmesan cream)
- ½ bunch fresh parsley, (for the souffle)
- 1 bunch fresh chives, (for the souffle)
- 10 large eggs, yolks and whites separated (for the souffle)
- 700ml double cream, (for the parmesan cream)
- 1 tbsp shallots, chopped (for the smoked tomato coulis)
- 2 cloves garlic, (for the smoked tomato coulis)
- 1 tbsp olive oil, (for the smoked tomato coulis)
- 3 large tomatoes, (for the smoked tomato coulis)
- 1 tbsp granulated sugar, (for the smoked tomato coulis)
- 1 tsp fresh basil, chopped (for the smoked tomato coulis)
- 2 sprigs fresh thyme, (for the smoked tomato coulis)
- 200ml white wine, (for the smoked tomato coulis)
- 500ml vegetable stock, (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.
Shop the ingredients
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On OfferValueLIFE 3w+
Ocado British Unsalted Butter 250g
250g£1.69
67.6p per 100gFor over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours. Everyday Savers -
ValueLIFE 1w+
Ocado British Whole Milk 2 Pints 1.136L
1.136L£1.20
£1.06 per litreFor over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours. Everyday Savers -
Value
Ocado Olive Oil 1L
1L£7.80
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Other
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LIFE 5d
Ocado Shallots 400g
400g£1.35
£3.38 per kgFor over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours.
