Goat’s Cheese Souffle
This is a great base recipe for any type of cheese soufflé. Cheddar, blue cheeses and gruyere all work well. The beauty of them is that you can make them in advance and reheat them just before you need them and they rise back up! Recipe by Matt Golinski.
• 60 gm butter
• 60 gm plain flour
• 350 ml milk
• 50 gm parmesan, grated
• 150 gm goat’s cheese
• 4 large free-range eggs, separated
• 2 tbs pecans, roughly chopped
• 100 gm breakfast radishes, shredded
• 1 gala apple, shredded
• ½ cup watercress
• 1 tbs white wine vinegar
• 2 tbs olive oil
• ½ tsp Dijon mustard
• 2 tbs apple balsamic vinegar (optional)
• 2 tbs cream
• Salt and pepper
• Melt butter in a medium saucepan, add flour and cook over a low heat for one minute, stirring constantly.
• Slowly add milk, stirring well with each addition and cook until thick.
• Mix in parmesan and half of the goat’s cheese and scrape into a mixing bowl.
• Allow to cool for 10 minutes before mixing in the yolks.
• Season with salt and white pepper.
• Whisk whites to soft peaks using a whisk or electric beaters.
• Fold 1/3 of the whites through the mix to lighten it, and then gently fold in the rest.
• Three quarters fill four buttered and floured 120 mm soufflé dishes and bake in a water bath at 160 degrees for 20-25 minutes.
• Remove from the oven and allow to cool in the tray.
• Turn the soufflés out of their moulds, place on a greased baking tray, drizzle with cream and reheat for 5-10 minutes just prior to serving.
• Stir the vinegar, olive oil and mustard together to make the dressing for the salad.
• Mix together the apple, radish, pecans, watercress and the dressing.
• Carefully transfer soufflés to plates, top with the salad, drizzle with the apple balsamic and serve immediately.