Goat’s Cheese Souffle
Ingredients:
225ml Skim Milk
1-2 Bay Leaves
40g Butter
75g Plain Flour
50g Goat’s Cheese
35g grated Parmesan
3 Egg Yolks
3 Egg Whites
125ml fat reduced Cream
Method:
- Preheat oven to 180oC.
- Grease 8 x 200ml ovenproof ramekin cups.
- In a saucepan, bring the milk and bay leaves to a simmer over medium heat. Take off the heat and set aside to infuse.
- In another saucepan make a roux – melt the butter, then add flour and stir continuously until the mixture starts to bubble, a couple of minutes. Remove bay leaves from the milk, then slowly add it to the butter and flour mixture and stir continuously for a few minutes until mixture boils and thickens. Using a whisk will help avoid lumps.
- Add goat’s cheese, parmesan and continue stirring for another couple of minutes until the cheese melts. Season with salt and pepper.
- Use a whisk to mix the egg yolks in completely, one at a time to ensure they don’t ‘cook’ and the mixture stays smooth.
- Mix in the cream until combined.
- Use an electric mixer to beat the egg whites until soft peaks appear.
- Add to the cheese mixture, in two batches, gently folding until combined. Spoon the mixture evenly into the prepared ramekin dishes. Be gentle so you don’t lose any volume (air) in the egg whites.
- Place in a roasting pan, make a bain-marie (water bath) by filling to halfway up the sides souffle dishes. Bake in the preheated oven for 20 minutes until they puff up and are golden.
- Remove from the oven and let sit for 5 minutes before serving.
