Walnuts and breadcrumbs handful of each Butter 90g Strong flour 100g Milk 850ml Goat’s cheese 360g Parmesan 50g grated Eggs 5 separated

Preheat the oven to 200°c/gas 6. Chop the walnuts and breadcrumbs together in a food processor, then butter 12 ramekins and coat the insides with the mixture. Make a roux by melting the butter, beating in the flour and gradually adding the milk. Cook for about 10-15 minutes. Leave to cool slightly then fold in the goat’s cheese, parmesan and egg yolks. Whisk the egg whites until stiff and fold gently into the cheese mixture. Spoon the mixture to the top of the ramekins. Put a cloth at the bottom of a deep baking tray, fill with 2cm water and add the ramekins. The water should come half way up the sides. Cook in the oven for 15-20 minutes until risen and golden brown. Cool on a cooling rack. Serve with a celeriac, apple and walnut salad.

Starters

Twice baked goat’s cheese souffle

Paul Ripley shares his recipe for twice baked goat's cheese souffle

Added on November 24, 2014

Get ahead on dinner party prep by making these goat’s cheese souffles in advance

Serves 12

Oven temp 200°c/gas 6

You will need

Walnuts and breadcrumbs handful of each
Butter 90g
Strong flour 100g
Milk 850ml
Goat’s cheese 360g
Parmesan 50g grated
Eggs 5 separated

Method

Preheat the oven to 200°c/gas 6. Chop the walnuts and breadcrumbs together in a food processor, then butter 12 ramekins and coat the insides with the mixture.
Make a roux by melting the butter, beating in the flour and gradually adding the milk. Cook for about 10-15 minutes. Leave to cool slightly then fold in the goat’s cheese, parmesan and egg yolks.
Whisk the egg whites until stiff and fold gently into the cheese mixture. Spoon the mixture to the top of the ramekins. Put a cloth at the bottom of a deep baking tray, fill with 2cm water and add the ramekins. The water should come half way up the sides.
Cook in the oven for 15-20 minutes until risen and golden brown. Cool on a cooling rack.
Serve with a celeriac, apple and walnut salad.

Supported by

You will need

Walnuts and breadcrumbs handful of each
Butter 90g
Strong flour 100g
Milk 850ml
Goat’s cheese 360g
Parmesan 50g grated
Eggs 5 separated

Method

Preheat the oven to 200°c/gas 6. Chop the walnuts and breadcrumbs together in a food processor, then butter 12 ramekins and coat the insides with the mixture.
Make a roux by melting the butter, beating in the flour and gradually adding the milk. Cook for about 10-15 minutes. Leave to cool slightly then fold in the goat’s cheese, parmesan and egg yolks.
Whisk the egg whites until stiff and fold gently into the cheese mixture. Spoon the mixture to the top of the ramekins. Put a cloth at the bottom of a deep baking tray, fill with 2cm water and add the ramekins. The water should come half way up the sides.
Cook in the oven for 15-20 minutes until risen and golden brown. Cool on a cooling rack.
Serve with a celeriac, apple and walnut salad.

‘'This is easy and a great starter for a dinner party as they can be cooked in advance and just popped back in the oven for 10-15 minutes to reheat,' says Paul Ripley, executive chef of The Mariners