Twice-baked goats cheese souffles meal ideas

 
Twice-baked goats cheese souffles meal ideas
    Ingredients

    Olive oil spray, to grease
    65g butter
    50g (1/3 cup) plain flour
    350ml milk
    1/4 teaspoon ground nutmeg
    5 eggs, separated
    2 x 120g pkts goats cheese
    400ml pouring cream
    70g (1 cup) finely grated parmesan
    Fresh figs (optional), to serve
    Baby rocket leaves, to serve

 Twice-baked goats cheese souffles meal ideas
    Method

    Step 1

    Preheat oven to 180°C. Spray ten 125ml (1/2-cup) capacity ramekins with oil. Melt the butter in a saucepan over medium heat until foaming. Add the flour and stir for 1-2 minutes or until the mixture bubbles and comes away from the side of the pan. Remove from heat. Gradually whisk in the milk until smooth. Stir over medium heat for 3 minutes or until the mixture boils and thickens. Remove from heat. Stir in nutmeg, egg yolks and 120g goats cheese. Stir until the cheese melts and the mixture is smooth.
    Step 2

    Use an electric beater to beat the egg whites in a bowl until firm peaks form. Fold one-quarter of the egg white into the milk mixture. Gently fold in remaining egg white.
    Step 3

    Divide the soufflé mixture evenly among the prepared ramekins. Place ramekins in a large deep baking dish. Add enough boiling water to the dish to come halfway up the sides of ramekins. Bake for 20-25 minutes or until puffed and golden. Set aside to cool slightly. Turn soufflés onto a baking tray lined with non-stick baking paper.
    Step 4

    Preheat oven to 200°C. Pour the cream over the souffles. Crumble over the remaining goats cheese and sprinkle with the parmesan. Bake for 15-20 minutes or until puffed and golden.
    Step 5

    Divide the souffles among serving plates. Top with the figs, if desired, and rocket.

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3/10/2016 07:51:00 PM