Enjoy these souffles with extra goat's cheese and micro greens. Photo / Babiche Martens

These Twice-Cooked Goat’s Cheese Souffles Are Worth It

The joy of twice-cooking a souffle, apart from the gorgeous flavour and texture, is that all the work is done in advance

To make ahead, complete steps 1-4. When ready to make and serve, continue with the remainder of the steps before enjoying fresh from the oven.

Try using goat milk in the roux for a slightly stronger flavour. Belle Chevre goat’s cheese from Waipu is melt-in-your-mouth delicious, and works beautifully in this recipe.

Makes 6 

50g butter
50g flour
1 cup milk
140g soft goat’s cheese, plus extra to serve
Salt and pepper, to season
4 eggs, separated plus 1 extra white
300ml cream
½ cup grated parmesan
1 cup micro greens, to garnish

1. Preheat an oven to 180C. Grease the base and sides of six 125ml ramekins.

2. In a medium-sized pot melt the butter. Add the flour and cook for 2 minutes. Add the milk, stirring until the mixture is thick and smooth. Remove from the heat and stir through the goat’s cheese. Season with salt and pepper.

3. Stir through the egg yolks. Beat the whites until thick. Fold gently through the sauce. Spoon the mixture into the ramekins, then put on a baking tray and into the oven for 25 minutes or until puffed and golden.

4. Remove and cool the souffles. Using a sharp knife, remove from the ramekins and place into an oven-proof dish in a single layer.

5. Before serving preheat the oven to 180C. Pour the cream over the souffles, sprinkle with parmesan and bake for 15 minutes until hot and puffed up.

6. Serve immediately with an extra slice of goat’s cheese and garnish with microgreens.

This recipe was originally published in volume seven of Viva Magazine.

Share this:
New Zealand Herald

New Zealand Herald

Subscribe to E-Newsletter