- Preparation: 70 Minutes
- 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
- 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.
- 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.
- Cool slightly, then beat in the egg yolks.
- Brush the inside of six ramekins with the melted butter and coat them with the breadcrumbs and nuts mixed together.
- Preheat oven to 375ºF and prepare a roasting pan with boiling water.
- 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.
- 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.
- 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.
- Bake soufflés for about 12 minutes. Serve on plates with a dressed salad for garnish.