Twice baked cheese souffle

Twice-baked goats’ cheese soufflés recipe

  • 300 ml whole milk
  • 1 shallot, sliced
  • 2 bay leaves
  • 6 black peppercorns
  • 45 g butter, plus extra for greasing
  • 65 g parmesan, finely grated
  • 40 g plain flour
  • 0.25 tsp cayenne pepper
  • 3 medium free-range eggs, separated
  • 100 g soft rindless goats’ cheese, crumbled
  • 200 ml double cream
  • 1 pinch salt and freshly ground black pepper
  • 10.6 fl oz whole milk
  • 1 shallot, sliced
  • 2 bay leaves
  • 6 black peppercorns
  • 1.6 oz butter, plus extra for greasing
  • 2.3 oz parmesan, finely grated
  • 1.4 oz plain flour
  • 0.25 tsp cayenne pepper
  • 3 medium free-range eggs, separated
  • 3.5 oz soft rindless goats’ cheese, crumbled
  • 7 fl oz double cream
  • 1 pinch salt and freshly ground black pepper
  • 1.3 cups whole milk
  • 1 shallot, sliced
  • 2 bay leaves
  • 6 black peppercorns
  • 1.6 oz butter, plus extra for greasing
  • 2.3 oz parmesan, finely grated
  • 1.4 oz plain flour
  • 0.25 tsp cayenne pepper
  • 3 medium free-range eggs, separated
  • 3.5 oz soft rindless goats’ cheese, crumbled
  • 0.8 cup double cream
  • 1 pinch salt and freshly ground black pepper

For the salad

  • 0.5 tsp Dijon mustard
  • 1.5 tsp red wine vinegar
  • 2.5 tbsp extra-virgin olive oil
  • 150 g mixed watercress sprigs, pea shoots, lamb’s lettuce and baby beet leaves
  • 1 large bunch radishes, topped, tailed and sliced
  • 0.5 tsp Dijon mustard
  • 1.5 tsp red wine vinegar
  • 2.5 tbsp extra-virgin olive oil
  • 5.3 oz mixed watercress sprigs, pea shoots, lamb’s lettuce and baby beet leaves
  • 1 large bunch radishes, topped, tailed and sliced
  • 0.5 tsp Dijon mustard
  • 1.5 tsp red wine vinegar
  • 2.5 tbsp extra-virgin olive oil
  • 5.3 oz mixed watercress sprigs, pea shoots, lamb’s lettuce and baby beet leaves
  • 1 large bunch radishes, topped, tailed and sliced

Double-baked goats’ cheese soufflés

Method

  1. Preheat the oven to 180C/365F/Gas 4.

  2. Place the milk, onion and peppercorns into a pan over a medium heat and bring to scalding point (but do not boil). Strain the milk into a bowl and discard the onion and peppercorns.

  3. Meanwhile, melt the butter in a clean pan over a medium heat. Add the flour and stir well for one minute to create a paste.

  4. Gradually add the heated milk, a little at a time, waiting for the flour to bubble before adding more milk and stirring between additions. Keep adding to create a smooth sauce.

  5. Remove the pan from the heat, then add the egg yolks and thyme and whisk to combine.

  6. Add 75g/2½oz of the goats’ cheese, season with salt and freshly ground black pepper and stir well.

  7. Whisk the egg whites until stiff peaks form when the whisk is removed.

  8. Add a small spoonful of the egg whites to the cheese sauce and mix well.

  9. Gradually add generous spoonfuls of the egg whites to the cheese sauce, gently folding the whites into the sauce, until the whites are completely combined with the sauce.

  10. Butter and flour four 150g/5oz ramekins and divide the cheese mixture among them.

  11. If cooking to serve immediately, sprinkle the soufflés with the remaining goats’ cheese; if planning to store and reheat, reserve the cheese for later.

  12. Transfer the soufflés to an ovenproof dish and add enough water to the dish to come a third of the way up the ramekins.

  13. Carefully place into the oven to bake for 15-18 minutes, or until risen.

  14. The soufflés can be cooled and stored in the fridge, or even frozen, to be cooked later. If reheating, defrost or remove from the fridge, top with the remaining cheese and place into an oven preheated to 180C/365F/Gas 4 and bake for 8-10 minutes, or until heated through.

  15. To serve, place the soufflés onto plates and place a handful of watercress alongside.

Twice-cooked goat’s cheese souffles( SERVES 4 )

  1. Line ramekins with soft butter and ground parmesan cheese and preheat oven to 175C.
  2. In a saucepan, melt the diced butter, add the flour and cook over a medium heat for a few minutes. Ladle in the heated milk, stirring or whisking to make a smooth sauce. Remove from heat and whisk in 2 yolks and 80g of the goat’s cheese, stirring until it melts. In a large bowl, beat the 7 egg whites (roughly 240ml) until stiff, then fold carefully into the mixture.
  3. Half fill the ramekins, then sprinkle in the final 80g of goat’s cheese, top with remaining sauce, smooth the surface and run either a toothpick or your thumb around the inside of the dish and bake in a water bath for eight to 10 minutes. Remove from the oven and let stand to cool. Carefully use a small knife to help invert the souffles on to a greased tray. They will deflate.
  4. When ready to serve, turn the oven up to 215C. Pour the cream over the souffles, place into oven and bake until they puff up – three to four minutes. Serve with pear, hazelnuts and mesclun leaves.

Goat Cheese and Herb Souffle

This is an elegant goat cheese soufflé embellished with fresh herbs. It’s perfect for dinner, with a simple salad and toasted baguette slices on which to spread the creamy and tangy soufflé.
Preheat oven to 400°F and place a rack in the bottom third. Generously butter 8 (4 ounce) soufflé cups or ramekins (including the rims), coat them with Parmesan cheese, and tap out the excess.
To prepare soufflé base: Place the butter in a small saucepan on the stove over a moderate heat to melt. Once melted, remove the saucepan from the heat, add the flour, and whisk well to remove any lumps. Return to the heat and cook for 1 minute, whisking constantly. Remove from the heat and add milk slowly, whisking constantly to remove any lumps. Return to the heat and bring to a boil, whisking constantly. Boil for 1 to 2 minutes, whisking, until thickened to the consistency of thin pudding. Transfer the mixture to a large mixing bowl and whisk in the goat cheese, herbs, salt, pepper and cayenne if using. Whisk in the egg yolks and set aside.
In the very clean bowl of a stand mixer fitted with a wire whip attachment, whip the 5 egg whites and cream of tartar on medium-high speed until they form firm peaks. With a silicone spatula, gently stir ¼ of the egg whites into the soufflé base to lighten the mixture. Fold in the remaining whites just until there are no more streaks of whites.
To fill soufflé dishes: Transfer the soufflé batter into the prepared soufflé dishes, filling them to ¼ inch below the rim. Transfer the dishes to a baking sheet and bake until the soufflés are set and firm to the touch in the center, about 20 minutes. Serve immediately.

Related Recipes

  1. Position 1 rack in center of oven. Preheat oven to 375°F. Thoroughly coat the insides of 4 6-oz ramekins with buttery spread. Divide bread crumbs evenly among ramekins. One at a time, gently shake ramekins to coat with bread crumbs, discarding any that don’t adhere.
  2. Place egg yolk in a large mixing bowl. Add 3 whites to another large mixing bowl, preferably stainless steel. To the yolk, add mustard powder, salt and a few grinds of pepper; set aside. To the whites, add cream of tartar and set aside.
  3. Heat oil in a small saucepan on medium-low. Add scallions and cook until soft, about 2 minutes. Add flour and cook, stirring constantly, for 1 minute. Slowly pour in milk while continuing to whisk. Increase heat to medium and whisk constantly until mixture thickens, 1 to 2 minutes (do not allow milk to boil). Remove from heat.
  4. Add a spoonful of milk mixture to egg yolk and whisk to combine (this prevents yolk from overheating). Add remaining milk mixture and whisk again. Using an electric mixer, beat egg whites on high speed until stiff peaks form, 2 to 3 minutes.
  5. Fold chives and cheese into yolk mixture, then add about one-third of egg whites. Using a rubber spatula, gently fold whites into yolks, just until combined (do not over-mix; a few white streaks should remain visible). Fold in remaining egg whites in 2 more batches. Divide mixture evenly among prepared ramekins. Bake directly on oven rack for 18 to 19 minutes or until tops are puffed and golden brown. Transfer ramekins to table right away, as tops will start to deflate almost immediately. Soufflés will be very hot, so wait 5 to 10 minutes, then enjoy!

Deliciously light and fluffy, these 5 ingredient goat cheese and egg souffle cups are surprisingly easy to make and are perfect for breakfast, brunch, or even dinner!

Like me, you might associate the word “souffle” with images of some disgruntled French chef huffing and puffing around the kitchen, right?

I was always a little scared at the thought of making souffles, but I had these incredibly beautiful eggs to use, so to me it seemed only natural that they should be the star of a dish: enter the elusive souffle. I’m so happy to report that these beauties were so easy to make, and am excited to be sharing them for this weeks’ Five Ingredient Friday.

Now let’s talk about eggs – they’re such a versatile ingredient, used for so many dishes. You can boil, scramble, fry, poach or use them in an endless list of ways, but the quality of your eggs and how the hens are raised is super important and I have found some truly incredible eggs from Blue Sky Family Farms.

Blue Sky Family Farms offers 100% free range and pasture raised eggs, and holds the highest Humane Farm Animal Care (HFAC) “Certified Humane” standards for Free Range and Pasture Raised eggs. To illustrate the difference and help consumers get to know their eggs, Blue Sky Family Farms has introduced the Rating Animal Welfare (R.A.W.) Scorecard. and it is truly mind boggling:

I love the description of Level 4-Pasture Raised eggs “over 108 square feet per hen, year-round outside pasture space to roam free on grass with plenty of room for foraging, dust-bathing, flapping and social interaction”, I don’t know about you, but I want the eggs I’m consuming to come from happy hens that are flapping and having social interactions, sounds fun, doesn’t it? Yup, I want those eggs.

And the packaging is so pretty- it conjured up images of where these happy hens live, at Blue Sky Family Farms!

After making these souffle cups and having the eggs in various dishes (I made this salad yet again last week) I can tell you that those are seriously some of the best eggs I have ever eaten!!

When making the souffle one separates egg whites (which one beats into soft peaks) and yolks (which one beats also) and then combines them with goat cheese which is perfect for making souffles because it is a really light and creamy cheese. One bakes the egg and cheese mixture in little ramekins that are lined with buttered puff pastry. The end result is incredible – flaky crust with a light and fluffy souffle filling…deeeelish!

Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes

Ingredients

  • 6 eggs, separated
  • 3 oz goat cheese
  • 4 teaspoons heavy cream
  • pinch of salt
  • 2 tablespoons butter, melted
  • 1 sheet pastry puff, cut into 4s

Instructions

  • Preheat oven to 350.
  • Separate egg whites and yolks into two separate bowls.
  • Start by beating egg whites with a hand mixer until soft peaks form (about 3 minutes).
  • Beat egg yolks for 1 minute, then add in the heavy cream and beat for 30 seconds, then add in the goat cheese and salt and beat for 30 seconds (it’s ok if a few chunks of goat cheese remain.)
  • With a spatula or spoon fold egg white into egg yolk mixture.
  • Liberally brush butter into 6 small ramekins, into 4 of the ramekins press a square of pastry puff and brush butter over the puff pastry dough on the inside of the ramekins. Pour the egg mixture into the ramekins (fill to about 3/4 full) and bake for 35-40 minutes until tops are golden brown (the souffles will puff up).
  • Remove from oven and allow to cool for 5 minutes, then gently run a knife around the edges of the ramekins and remove the souffles and serve.
  • Notes

    Makes 4 souffles with a crust and 2 with no puff pastry crust (perfect for any gluten-free diners)

    If you make this recipe, I’d love to know! Leave a comment below or take a photo and tag me on Instagram or Facebook with #sweetphiblog or email me at [email protected], I always love featuring your pictures on my Reader Recreations page!

    This post has been sponsored by Blue Sky Family Farms whose product I truly love, use and recommend. As always all thoughts and opinions are mine alone, thank you for supporting the brands that make the SweetPhi blog possible.

    Top Recipe 2000: Twice-Baked Goat Cheese Souffle

    • TOP20_GOAT_CHEESE_SOUFFLE_05.jpg TOP 20 Twice Baked Goat Cheese Souffle. Event on 9/21/06 in San Francisco. Peter DaSilva / The Chronicle MANDATORY CREDIT FOR PHOTOG AND SF CHRONICLE/ -MAGS OUT TOP20_GOAT_CHEESE_SOUFFLE_05.jpg TOP 20 Twice Baked Goat Cheese Souffle. Event on 9/21/06 in San Francisco. Peter DaSilva / The Chronicle MANDATORY CREDIT FOR PHOTOG AND SF CHRONICLE/ -MAGS OUT Photo: Peter DaSilva

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    This souffle from Zax Tavern in Berkeley is baked in individual ramekins, then cooled and baked again right before serving, making it a great choice for entertaining. Tasters loved its delicate texture and subtle goat cheese flavor. Serve it alone or surrounded by lightly dressed greens such as arugula. It also shines with baby spinach dressed with an apple cider vinaigrette, apples, celery and fennel.

    INGREDIENTS:

    3 tablespoons butter + butter for coating ramekins

    1 cup dry breadcrumbs

    3 tablespoons cake flour

    1 cup milk

    10 ounces soft goat cheese

    3 egg yolks

    Salt and pepper to taste

    1 cup egg whites (about 7 large)

    INSTRUCTIONS: Position the rack in the center of the oven and preheat the oven to 425°. Butter eight 5-ounce ramekins, making sure to coat them well. Coat each ramekin with breadcrumbs then turn them over and tap out the excess. Reserve any remaining breadcrumbs.

    Melt the 3 tablespoons butter in a stainless-steel skillet over medium-high heat. Whisk in the flour and cook for 20 seconds, whisking constantly. Whisk in the milk and cook for about 1 minute, whisking constantly, until the mixture has thickened to the consistency of a thin, pourable pudding.

    Crumble 8 ounces of the cheese into a large mixing bowl. Pour the hot milk mixture over the goat cheese and mix well. Add the egg yolks and mix again. Season with salt and pepper.

    Using an electric mixer with clean, dry beaters, beat the egg whites in a large bowl until stiff peaks form. Fold half of the whites into the cheese mixture to lighten it. Then gently fold in the remaining whites.

    Divide half of the souffle mixture among the prepared ramekins. Crumble the remaining 2 ounces of goat cheese and divide among the ramekins, then top with the remaining half of the souffle mixture, dividing it equally among the ramekins. Sprinkle the remaining breadcrumbs over the top.

    Place the ramekins in a large baking pan and pour in boiling water to come halfway up the sides of the ramekins.

    Bake for about 25 minutes, or until the souffles are golden. Remove from the oven and let stand, still in their water bath, for 15 minutes.

    Using a towel to hold the ramekins, run a knife around the inside rim to loosen. Turn out the souffles onto a baking sheet. The souffles may be held at room temperature for up to 6 hours before the final baking.

    When ready to serve, bake the souffles in a 425° oven for 5-7 minutes, or until deep golden brown.

    Serves 8

    Per serving: 250 calories, 13 g protein, 14 g carbohydrate, 16 g fat (9 g saturated), 112 mg cholesterol, 320 mg sodium, 0 fiber.