Goats Cheese Soufflés
Twice Baked Goat Cheese Soufflés with Honey Candied Walnut and Honey Dressing
Twice Baked Goat Cheese Soufflé
Ingredients
1 shallot finely chopped
1 tablespoon of oil
100g butter and extra for greasing
100g of plain flour
300ml of whole milk
2 large eggs
200g of goat cheese (any cheese will work and a mixture of leftovers)
Method
Set oven to 180 degrees. Grease four ramekins or metal moulds with butter.
Cook the shallot in the oil gently until golden and add the butter. When melted, mix in the flour to a smooth paste. Add the milk and whisk to a smooth sauce. Allow this to cool for 5 minutes.
Separate the eggs and add to the yolks to the milk mixture. Crumble in the cheese and mix well. Whisk the whites with a pinch of salt to stiff peaks. Fold a third of the egg white into the cheese mixture and mix well. Take another third of the egg white and gently fold into the mixture. When fully incorporated fold in the remaining third. Spoon into the ramekins and smooth off the top.
Place this into a roasting tin and pour boiling water half way up the outside of the ramekins.
Bake for 15-20 minutes or until golden and risen. Remove from oven and cool completely.
At this stage you can chill until you need them.
50ml of double cream
50g of grated Parmesan or cheddar cheese
Turn the soufflés up side down into a buttered baking dish. Spoon the cream over the top and add the grated cheese.
Turn your oven up to 200 degrees, and bake the soufflés for about 10 minutes or until golden and gratinated.
Honey Candied Walnuts and Honey Dressing
Ingredients
2 tablespoons of honey
2 tablespoons of soft brown sugar
75g of chopped walnuts
25ml of white wine or cider vinegar
75ml of olive oil
½ teaspoon of mustard
Salt and pepper to taste
Cook the honey and sugar in a small pan until sugar has melted and they start to caramelize. Remove from heat and mix in the walnuts. Turn onto a sheet of parchment paper.
Add the vinegar to the hot pan and stir to dissolve all the residue honey.
Whisk in the mustard and oil and season to taste.
Plate up the soufflés, scatter over the nuts and some leaves, then drizzle over the dressing.
