Serves four
20g butter, diced
20g flour
130ml milk, heated
2 egg yolks
80g goat's cheese, crumbled
240ml egg whites (7 eggs)
80g goat's cheese, crumbled
1/4 cup cream
Line ramekins with soft butter and ground parmesan cheese and preheat oven to 175C.
In a saucepan, melt the butter, add the flour and cook over a medium heat for four minutes. Ladle in the milk until the sauce is created, then whisk in the yolks and the first amount of goat's cheese. Beat the egg whites until stiff, then fold carefully into the mixture.
Half fill the ramekins, then sprinkle in the second amount of goat's cheese, top with remaining sauce, smooth the surface and run either a toothpick or your thumb around the inside of the dish and bake in a water bath for eight to 10 minutes.
Turn the oven up to 215C. Cool, then turn on to a greased tray, pour over the cream, place into oven and bake until they puff up - three to four minutes. Serve with pear, hazelnuts and mesclun leaves.
Twice-cooked goat's cheese souffle
Photo / Ian Jones
AdvertisementAdvertise with NZME.