Twice Cooked Goats Cheese Souffle
- 3 Tbsp goats cheese crumbled
- 2 Tbsp Gruyere cheese grated
- 5 Tbps white sauce
- 5 egg yolks
- 5 egg whites
- pinch salt
- 25g butter
- 25g plain flour
- 200ml cream
- 50g goats cheese crumbled
- sea salt and freshly milled pepper
- 8 pickled onions sliced
- 12 cherry tomatos blanched
- 25g blanched whole almonds roasted
- 4 radishes thinly sliced
- handful rocket leaves
Preheat oven to 170oC.
Butter and sugar the soufflé moulds twice. Place into the freezer to set firm.
In a mixing bowl, whisk the first amount goats cheese and the gruyere cheese, white sauce and egg yolks.
In another clean metal bowl, whisk the egg whites until soft peaks form, add the salt, continue to beat until stiff peaks form.
Gently fold in the egg whites into the base mixture.
Fold in the second quantity of goats cheese.
Spoon in the mixture, smooth off the surface, run a toothpick around the inside of the rim of the dish.
Bake for 8 minutes.
Unmould the soufflés onto a greased baking tray.
Pour over the cream and season.
Bake for 10 minutes on 180oC.
Slide the soufflé onto warmed plates and arrange the salad around the dish.
John Hawkesby wine match
Neudorf Moutere Dry Riesling 2011