Twice-baked goats cheese souffles --Stephen Markwick

By CheeseDiva

Ingredients

• 6 eggs
• 55 g strong cheddar 2 oz.
• 55 g gruyère, grated 2 oz.
• 4 oz. goats cheese, roughly crumbled
• 3/4 pint whole milk
• A slice of onion,bay leaf
• 85 g butter 3 oz.
• 85 g plain flour 3 oz.
• 1 tbsp dijon mustard
• a tiny pinch of smoked paprika, or cayenne, s&p, nutmeg

Details

Servings 6
Adapted from thyme-supperclub.com

Preparation

Step 1

Pre heat the oven to 190°C and butter six+ ramekins or ovenproof coffee cups.

Put the milk, onion and bay leaf into a small saucepan and heat gently. Meanwhile, melt the butter in another pan, tip in the flour and mix together. Holding the onion and bay leaf back, add the hot milk to the butter pan and whisk until smooth and thickened. Allow it to cook for a few minutes over a low heat, then add the gruyère and parmesan.

Take the pan off the heat, stir in the mustard and paprika and season generously.

Separate the eggs, beat the yolks, one at a time, into the mixture and stir in the crumbled goats cheese.

In a clean bowl, beat the egg whites until stiff then fold them into the cheese sauce with a light hand. I find it easiest to do this with a light plastic spatula or a large metal spoon.

Spoon the mixture lightly into the ramekins. It will almost, but not quite come up to the rim. Stand the ramekins in a roasting tin lined with a tea towel and pour in hot water to about halfway up. Bake in the oven for about 20mins into risen and set.

When you are ready to serve them, heat the oven to 220°C. Stand the soufflés upside down on a baking sheet lined with baking paper and sprinkle with a little grated parmesan. Bake for about 15 minutes until they have browned nicely and risen again.

Serve immediately with a simple salad of bitter mixed leaves and toasted walnuts.

Can be prepared ahead and frozen.