“How To Make Double Baked Goat Cheese Souffles?”

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Twice baked souffles were fashionable a while back and recently, a revival as ‘retro food’.

A twice-baked recipe for souffles is ideal as you can make it in advance and then re-bake just before serving, making serving the souffles much easier if you are serving your guest.

Ingredients:

  • 8 fl oz goat milk
  • 3½ oz semi-hard goat cheese, grated
  • 2 eggs, separated
  • ½ onion
  • 12 black peppercorns
  • 1oz butter, plus extra for greasing
  • 1oz plain flour, plus extra for dusting
  • 1 tbsp fresh thyme leaves
  • salt and freshly ground black pepper
  • watercress to serve

Directions:

    • Preheat the oven to 365 ° F.
    • Place the milk, onion and peppercorns into a pan over a medium heat and bring to scalding point but, do not boil. Strain the milk into a bowl and discard the onion and peppercorns.
    • Meanwhile, melt the butter in a clean pan over a medium heat. Add the flour and stir well for one minute to create a paste.
    • Gradually add the heated milk, a little at a time, waiting for the flour to bubble before adding more milk and stirring between additions. Keep adding to create a smooth sauce.
    • Remove the pan from the heat, then add the egg yolks and thyme and whisk to combine.
    • Add 2½ oz of the goat cheese, season with salt and freshly ground black pepper and stir well.
    • Whisk the egg whites until stiff peaks form when the whisk is removed.
    • Add a small spoonful of the egg whites to the cheese sauce and mix well.
    • Gradually add generous spoonfuls of the egg whites to the cheese sauce, gently folding the whites into the sauce, until the whites are completely combined with the sauce.
    • Butter and flour for 5 oz. ramekins and divide the cheese mixture among them.
    • If cooking to serve immediately, sprinkle the souffles with the remaining goat cheese; if planning to store and reheat, reserve the cheese for later.
    • Transfer the souffles to an ovenproof dish and add enough water to the dish to come a third of the way up the ramekins.
    • Carefully place into the oven to bake for 15-18 minutes, or until risen.
    • The souffles can be cooled and stored in the fridge, or even frozen, to be cooked later. If reheating, defrost or remove from the fridge, top with the remaining cheese and place into an oven preheated to 365 ° F and bake for 8-10 minutes.
    • To serve, place the souffles onto plates and place a handful of watercress alongside.

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