Goat Milk

 

The light-as-air souffle has a delicious cheese flavor. The light, airy individual cheese soufflé recipe is dramatically puffed when it comes out of the oven. The souffle works wonders as a light lunch . Use a mild, fresh goat cheese like homemade Halloumi, Mozzarella or buy from the grocery store. The recipe serves 4

 

Ingredients:

 

• 10 fl oz goat milk
• 10 oz Halloumi goat cheese
• 2 oz butter
• 2 oz plain flour
• 4 eggs, separated
• 1 onion, quartered
• 1 bay leaf
• 1 small bunch thyme
• 3 tbsp finely snipped chives
• ¼ oz finely grated Parmesan
• freshly ground black pepper
• sea salt

 

Directions:

 

• Cut a 16 in piece of baking parchment in half lengthways. Fold one half in half again and tie around a 5 in souffle dish using kitchen string. Lift the paper so it creates a collar that rises around 2 in higher than the dish. Butter the inside of the souffle dish and the paper generously.
• Put the milk in a small non-stick pan and add the onion, bay and thyme. Bring to a gentle simmer then remove from the heat and set aside to infuse for 15 minutes.
• Preheat the oven to 425° F.
• Place a baking tray in the oven to heat. Strain the flavored milk through a fine sieve into a jug. Cut the rind off the goat cheese and cut the cheese into ¾ in pieces – you should end up with 7oz cheese.
• Melt the butter in a heavy-based saucepan over a low heat. Stir in the flour, cook for a few seconds then gradually start adding the milk, a little at a time, stirring well between each addition. When the sauce is smooth and very thick, continue to cook for another 2 minutes, stirring constantly then remove from the heat and stir in half the goat cheese.
• Whisk the egg yolks lightly and stir into the milk mixture until smooth. Season to taste with freshly ground black pepper and sea salt. Pour into a large mixing bowl and cover the surface with a sheet of cling film to prevent a skin forming.
• Whisk the egg whites with a pinch of salt until stiff but not dry. They are ready when you can turn the bowl upside down without them sliding out.
• Stir the chives into the cheese sauce. Fold in the remaining cheese. Fold in a large spoonful of the egg white until combined, then fold in the remainder.
• Pour the mixture slowly into the prepared souffle dish. Sprinkle with the parmesan and freshly ground black pepper – try to keep the parmesan towards the center of the souffle so it does not melt and hinder the rise by sticking to the paper.
• Bake on the preheated baking tray in the oven for 23-25 minutes or until golden-brown and risen.
• Remove from the oven, remove the string and serve the souffle immediately.

 

 

*For a variation on this recipe, try the Double baked goat cheese souffles with pouring cream and a sprinkling of parmesan.

 

 

Nutritional facts