Twice Baked Goat's Cheese Souffle
Ready In: 50 mins
Serves: 4
Ingredients
Directions
- Place milk, onion, bayleaf and nutmeg in a saucepan and gently heat to a simmer. Strain into a jug. Melt the butter in the rinsed and dried pan. Stir in the flour and cook for 1 minutes. Add the hot milk gradually, whisking to make a smooth sauce. Cook gently for 2 minutes.
- Remove from the heat and stir in the cheese and egg yolks. Season with salt and pepper to taste. Whisk the egg whites until stiff and then fold into the cheese mixture. Divide between 4 well buttered ramekins. Place ramekins in a roasting tin. Pour in boiling water to depth of 1/2 inch.
- Bake in an oven pre-heated to 180*C for 15 minutes, until puffed up, set and lightly browned. Leave to cool.
- to serve, turn the souffles out into a buttered baking dish. Sprinkle with parmesan cheese. Season the cream with salt and pepper and pour over the souffles. Bake in an oven pre-heated to 200*C for 20 minutes or until well risen and golden brown.
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