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Photo for - Twice Baked Goat’s Cheese Soufflés

Twice Baked Goat’s Cheese Soufflés

These soufflés are worth the wait!

  • Preparation: 70 Minutes

Ingredients

  • 2 tbsp (30mL) butter
  • extra butter, melted
  • 1 1/4 cup flour
  • 1 pinch cayenne pepper
  • 1 lemon, halved, squeezed
  • salt and freshly ground pepper
  • 3 1/2 oz (100g) goat cheese, crumbled
  • 2 eggs, separated
  • 2 egg whites
  • 3 tbsp (45mL) bread crumbs
  • 3 tbsp (45mL) ground hazelnuts, or walnuts

Instructions

  1. Melt the butter over medium heat and stir in the flour. Cook the roux for a minute, then gradually whisk in the hot milk to make a thick white sauce.
  2. Simmer for a minute, then season with cayenne pepper, lemon juice, salt and pepper. Remove the pan from the heat and stir in the Gos & Gris Goat Cheese until it melts.
  3. Cool slightly, then beat in the egg yolks.
  4. Brush the inside of six ramekins with the melted butter and coat them with the breadcrumbs and nuts mixed together.
  5. Preheat oven to 375ºF and prepare a roasting pan with boiling water.
  6. Whisk the four egg whites to soft peaks and carefully fold them into the main mixture using a figure eight motion. Spoon into the ramekins.
  7. Place the soufflés in the roasting pan in the oven with boiling water for about 12-15 minutes or until risen and golden brown. You can serve soufflés at this stage, or allow to cool and chill.
  8. To serve twice-baked, pre-heat the oven to 375ºF. Run a knife around the inside of each ramekin and turn out soufflé onto a baking dish.
  9. Bake soufflés for about 12 minutes. Serve on plates with a dressed salad for garnish.
Photo of - Twice Baked Goat’s Cheese Soufflés

Ingredients

  • 2 tbsp (30mL) butter
  • extra butter, melted
  • 1 1/4 cup flour
  • 1 pinch cayenne pepper
  • 1 lemon, halved, squeezed
  • salt and freshly ground pepper
  • 3 1/2 oz (100g) goat cheese, crumbled
  • 2 eggs, separated
  • 2 egg whites
  • 3 tbsp (45mL) bread crumbs
  • 3 tbsp (45mL) ground hazelnuts, or walnuts

Products Used