GOAT’S CHEESE & HERB SOUFFLÉ
SERVES 8 / PREPARATION 10 MINUTES PLUS COOLING TIME / COOKING 30 MINUTES
Cheese soufflé is popular but a scary prospect for some. They are hardier than you might think – just make sure you grease the dish really well and take care folding in the egg whites and the result should be risen, light and fluffy. They do start collapsing as soon as they leave the oven, but if this happens, the worst-case scenario is you end up with a really tasty fluffy omelette! This is based on a soufflé recipe from issue 28, which I’ve melded with elements from a goat’s cheese and herb roulade from issue 131, which was also nominated by a reader as a favourite. If you want to make individual soufflés, use 8 x 200ml dishes and bake for 16-18 minutes.
50g hard goat’s cheese or pecorino, finely grated
½ teaspoon mustard powder
450ml whole milk
½ teaspoon salt
5 medium eggs, separated
2 tablespoons chives, very finely chopped
2 tablespoons tarragon, very finely chopped
2 tablespoons chervil, very finely chopped
2 tablespoons parsley, very finely chopped
200g soft goat’s cheese
Preheat the oven to 200°C. Grease a 1.75-litre soufflé or straight-sided baking dish well with 25g of the butter then coat this with the grated hard cheese.
Melt the remaining 75g butter in a saucepan and stir in the flour. Cook, stirring, for 2 minutes – do not brown. Stir in the mustard powder then the cold milk and stir over the heat until the mixture becomes thick.
Take off the heat and stir in the salt. Transfer to a large bowl to cool slightly then beat in the egg yolks. Set aside (you want this mixture a little warm so don’t leave it to cool).
In a clean (not plastic) bowl, whisk the egg whites with a pinch of salt until they form soft peaks.
Fold the soft goat’s cheese and herbs into the sauce along with one third of the egg whites, then, using a metal spoon, carefully fold in the remaining egg whites.
Spoon the mixture into the prepared dish and bake for 25-30 minutes until risen and golden. Serve immediately with warm bread.
A zesty, lean chardonnay. Go for the te Pā Marlborough Chardonnay 2016.