Twice baked goat’s cheese souffle

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

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

Serves    12

Oven temp    200°c/gas 6

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  • You will need
  • Method
  • Walnuts and breadcrumbs handful of each
  • Butter 90g
  • Strong flour 100g
  • Milk 850ml
  • Goat’s cheese 360g
  • Parmesan 50g grated
  • Eggs 5 separated
  1. 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.
  2. 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.
  3. 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.
  4. Cook in the oven for 15-20 minutes until risen and golden brown. Cool on a cooling rack.
  5. Serve with a celeriac, apple and walnut salad.

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

  1. 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.
  2. 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.
  3. 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.
  4. Cook in the oven for 15-20 minutes until risen and golden brown. Cool on a cooling rack.
  5. Serve with a celeriac, apple and walnut salad.
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‘'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

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