Instructions

1. 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.

   
   

2. 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.

   
   

3. 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.

   
   

4. 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.

   
   

5. 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.

   
   

6. 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).

   
   

7. 7

   Once cooked, drizzle the tomato coulis around the souffle, then the basil and pesto oil.

   
   

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)

Serves 6

Total time required 1 hr 15 mins

• Cooking time: 1 hr 15 mins