Twice-baked Goat’s Cheese Soufflés
An indulgent classic, soufflés make a fantastic addition to any festive table. Serve as a vegetarian main course along with all the trimmings – these soufflés pair especially well with spiced red cabbage and cranberry sauce.
Hands-on time 25min, plus cooling. Cooking time about 1hr. Serves 4 200ml (⅓ pint) whole milk 1 bay leaf 2 sprigs thyme ½ onion Freshly grated nutmeg 30g (1¼oz) butter, plus 1tbsp extra, melted to grease 3tbsp breadcrumbs, toasted until golden 25g (1oz) plain flour ¼tsp English mustard powder 75g (3oz) Parmesan (or vegetarian alternative), finely grated 2 large eggs, separated 1tsp thyme, leaves picked 150ml (¼ pint) double cream 100g round goat’s cheese
1 Pour the milk into a pan, add the bay leaf, thyme sprigs, onion and nutmeg. Set over a low heat and slowly bring to the simmer – don’t boil – then remove from the heat and set aside to infuse.
2 Meanwhile, brush the inside of 4 x 175ml (6fl oz) dariole moulds or metal pudding basins with melted butter to coat. Add the breadcrumbs, turning and tilting the moulds until evenly coated, tipping any excess into the next as you go. Preheat the oven to 180°C (160°C fan) mark 4.
3 Melt 30g (1¼oz) butter in a pan, add the flour and cook, stirring, for a couple of min to make a paste, and then stir in the mustard powder. Strain the infused milk into a jug, discarding the bay leaf, thyme and onion. Gradually add the milk to the flour mixture in the pan, stirring continuously, over a very low heat, until smooth. Allow to cook over a medium heat for 3-4min, stirring, until very thick. Remove from the heat, stir in the Parmesan, season well with black pepper and salt to taste. Transfer to a large bowl, set aside to cool for 5min, and then beat in the egg yolks, one at a time.
4 In a separate, large, clean bowl, whisk egg whites to medium peaks. Then, using a large metal spoon, carefully fold into the sauce in stages, keeping as much air in the mix as possible. Divide the mixture equally among the moulds – they should be two-thirds full. Place the moulds in a small roasting tin, pour just-boiled water into the tin around moulds and bake in the oven for 20-25min until risen and golden. Remove from oven, lift moulds out of the water and set aside to cool – they will sink, don’t worry.
5 Once cool, run a knife around the top edge of each mould to release the soufflés, invert on to a baking dish – this should be just big enough to fit them all in, evenly spaced, without touching.
6 When ready to bake again, preheat oven to 200°C (180°C fan) mark 6. In a jug, mix the cream with seasoning, a few thyme leaves and a generous grating of nutmeg. Pour over the soufflés. Slice the goat’s cheese into 4 equal rounds. Place one on top of each soufflé. Season with black pepper a few more thyme leaves. Bake for 15-18min, or until soufflés are piping hot and cheese is beginning to colour. Finish under the grill for a couple of min to turn golden, if you like. Serve alongside your favourite festive vegetable sides.
PER SERVING 547cals, 19g protein, 46g fat (28g saturates), 13g carbs (5g total sugars), 1g fibre
GET AHEAD Prepare up to the end of step 4 up to a day ahead. Once cooled, cover with clingfilm and keep in the fridge. Remove from the fridge 30min before continuing with the recipe.