This is one of our go-to recipes for a light lunch of vegetarian main course. The beauty is that it can be made ahead of time and the last baking done just before serving. It’s light and full of flavour.
For 4-6 ramekin moulds
250ml warmed milk (1 cup)
250g soft goat cheese, crumbled
3 eggs, separated
250ml cream (1 cup)
6 Tbsp grated firm goat cheese
Melt the butter, then stir in the flour until smooth. Gradually whisk in the warmed milk. Bring to the boil, still whisking. Remove from the heat and beat in the soft goat cheese. Beat in the egg yolks and seasoning to taste, then fold in the beaten egg whites.
Spoon into 4-6 well-buttered soufflé dishes and place in a baking pan of hot water. Bake at 220°C for 15-20 minutes, or until puffed and set. Remove from the oven and allow to cool completely in their moulds. To bake a second time, lift the cooled soufflés out of their dishes into a buttered baking dish. Pour over the cream and generously sprinkle with the grated goats cheese. Bake at 230°C for 10 minutes or until puffed and golden.
We like to serve our souffles with a roasted beetroot. Here’s the recipe:
Roasted beetroot salad
2kg mixed beetroot, washed
garlic cloves, skin on
sprigs of rosemary and thyme
coarse sea salt and black pepper
Line a roasting tray with a double layer of aluminium foil, making show the there is an overhang on the sides. Lay the beetroot in. Season with salt and pepper and drizzle with the olive oil. Scatter over the garlic cloves and herbs.
Gather the ends of the foil together making a parcel to enclose the beetroot. Ensure that it’s not too tight as the beetroot won’t cook.
Place in a 220°C oven for at least and hour, depending on the size of the beetroot, until tender. Allow to cool slightly. Peel the beetroot and slice into a bowl. Season with some more salt and pepper, a good quality olive oil and an aged balsamic vinegar. Add some chopped parsley or tarragon to finish. Serve with the goats cheese soufflé.