Over the next 12 weeks we’ll be bringing you the best recipes to come out of our How To Be A Chef course with Square Food Foundation. This week’s recipe was picked by young chef Esme.
Goat’s Cheese Souffle
You could substitute the goat’s cheese for any other cheese; this is a good way of using up scraps of cheese you have left in the fridge. Make sure you cut off crusty or mouldy bits
Serves 4 people
What you’ll need:
4 egg yolks
4 egg whites, beaten until stiff
50ml double cream
2 tsp dijon mustard
100g goats cheese, diced
50g cheddar – grated
25g parmesan, grated
a sprig of fresh thyme, finely chopped
You will need a 20cm souffle dish or 4 – 5 large ramekins
1. Making the roux:
Melt the butter in a saucepan over a low heat. Add the flour and beat with a wooden spoon for a few minutes until a paste is formed and then, little by little, add the milk. Beating the milk in with a whisk is a good idea since it guarantees a smooth roux. When all the milk is in, allow the roux to simmer for a few minutes. Now add the mustard and cheeses, and stir until it has melted. Remove from the heat.
2. Preheat the oven to 170C and grease the soufflé dishes lightly with butter.
3. Beat the egg yolks into the mixture thoroughly and then transfer this to a mixing bowl. With a wooden spoon, fold in the beaten egg whites, making sure that they become well amalgamated into the mixture.
4. Pour mixture into the soufflé dish and cook for 10-15 minutes. The soufflé should be golden brown on top and should have risen about 2” above the top of the dish
To find out more about this year’s How To Be A Chef course check out our Better Bristol projects