Twice – Baked Goat’s Cheese Soufflés.

Written by on March 18, 2007 - 0 Comments
Categories: Cheese Dishes

My goodness, this really is HEAVEN!! Forget the rest of your family/guests and tuck in…quickly or it WILL all be gone!!

NOTE: These are not served in the dishes so use150ml capacity cups/moulds
Makes 6 – 8

What you will need:
60g Butter
½ cup Flour
350ml/ 1 ½ cups Warm Milk
75g Kapiti Sainte-Maure Goats Cheese
Parmigiano-Reggiano
Chopped Herbs
3 Egg Yokes
4 Egg Whites
2 cups Cream

What to do:

  • Pre-heat oven 180°C.
  • Melt 20g butter to grease moulds.
  • Melt remaining butter, stir in flour cook out, and then add milk brings to boil then simmer for 5 min.
  • Add cheeses & herbs, folding in egg yolks. Whisk whites till creamy fold into mixture. Pour into moulds.
  • Lay tea towel in baking dish, stand in moulds add hot water 2/3rds deep, bake for 20 mins, until firm.
  • Cool then run a knife around the inside of the moulds, turn out soufflés.

Before serving place in buttered dish, pour over cream to moisten thoroughly, return to oven for 15 min until swollen & golden.

Serve with rich tomato sauce

Leave A Comment...