Best Twice Baked Goat Cheese Souffles Recipes

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TWICE-BAKED GOAT CHEESE SOUFFLES WITH SALAD



Twice-Baked Goat Cheese Souffles with Salad image

Categories     Milk/Cream     Mixer     Cheese     Egg     Mustard     Bake     Vegetarian     Goat Cheese     Winter     Ramekin     Gourmet

Yield Serves 6 as a light main course

Number Of Ingredients 9

1/2 pound aged (firm) goat cheese
4 large eggs
3 1/2 tablespoons unsalted butter
1/3 cup all-purpose flour
1 1/3 cups whole milk
2 teaspoons Dijon mustard
2 teaspoons finely chopped fresh thyme leaves
3/4 cup heavy cream
Accompaniment: salad greens tossed with vinaigrette

Steps:

  • Preheat oven to 375°F and butter six 3/4-cup ramekins (3 3/4 by 2 inches). Crumble goat cheese and separate eggs. In a saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Remove pan from heat and add yolks, mustard, 1 teaspoon thyme, two thirds cheese, and salt and pepper to taste, whisking until cheese is melted. Transfer yolk mixture to a large bowl.
  • In another large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into yolk mixture to lighten and fold in remaining whites and remaining cheese gently but thoroughly.
  • Divide soufflé mixture among ramekins and arrange in a large baking pan just large enough to hold them. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake soufflés in middle of oven until slightly puffed and golden brown, about 20 minutes, and transfer to a rack. Let soufflés stand, uncovered, 30 minutes (soufflés will fall slightly).
  • Lightly butter a baking sheet. Run a thin knife around edges of soufflés. Invert each soufflé onto palm of your hand and carefully put, right side up, onto baking sheet. Soufflés may be made up to this point 2 days ahead and chilled, covered.
  • Increase temperature to 425°F.
  • In a small saucepan bring cream with remaining teaspoon thyme and salt and pepper to taste to a boil. Remove pan from heat and keep cream warm, covered. Bake soufflés in middle of oven until slightly puffed and heated through, about 5 minutes.
  • Transfer soufflés to plates. Spoon 2 tablespoons cream over each soufflé and arrange salad decoratively alongside.

TWICE-BAKED GOAT CHEESE SOUFFLES



Twice-Baked Goat Cheese Souffles image

Categories     Cheese     Dairy     Egg     Appetizer     Brunch     Bake     Lunch     Goat Cheese     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8

Number Of Ingredients 13

1 3/4 cups whole milk
3/4 cup coarsely chopped onion
2 whole cloves
1/8 teaspoon ground nutmeg
6 tablespoons (3/4 stick) butter
9 tablespoons all purpose flour
1/4 teaspoon dry mustard
2 cups crumbled soft fresh goat cheese (such as Montrachet; about 9 ounces)
6 large egg yolks
1 1/4 teaspoons salt
3/4 teaspoon ground black pepper
8 large egg whites
1 cup whipping cream

Steps:

  • Combine milk, onion, cloves and nutmeg in heavy medium saucepan over medium heat. Bring to boil. Remove from heat. Cover and let stand 30 minutes. Strain.
  • Preheat oven to 350°F. Butter eight 1 1/4-cup soufflé dishes. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour and dry mustard and whisk 2 minutes. Gradually whisk in strained milk. Boil until mixture is very thick and smooth, whisking constantly, about 2 minutes. Transfer soufflé base to large bowl. Gradually add 1 1/2 cups cheese, whisking until melted and smooth. Add yolks, 1 teaspoon salt and pepper; whisk until smooth. Cool to lukewarm.
  • Beat egg whites and remaining 1/4 teaspoon salt in another large bowl until stiff but not dry. Gently fold beaten whites into cheese mixture in 3 additions.
  • Divide batter equally among prepared soufflé dishes. Arrange dishes in heavy 17x12-inch roasting pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake until soufflés are puffed and just firm to touch on top, about 20 minutes. Transfer pan to rack and completely cool soufflés in water. (Can be prepared 2 hours ahead. Let stand at room temperature.)
  • Preheat oven to 425°F. Butter heavy large baking sheet. Using small knife, cut around sides of soufflés to loosen. Invert each soufflé onto spatula and slide soufflés onto prepared sheet, spacing evenly. Sprinkle with 1/2 cup cheese. Bake until soufflés are puffed, about 10 minutes.
  • Meanwhile, bring cream to boil in heavy small saucepan. Remove from heat and season with salt and pepper.
  • Using spatula, transfer soufflés to plates. Spoon seasoned cream around soufflés and serve hot.

TWICE-BAKED GOAT'S CHEESE SOUFFLéS WITH APPLE & WALNUT SALAD



Twice-baked goat's cheese soufflés with apple & walnut salad image

These fabulous soufflés are not as nervewracking to cook and serve as traditional ones, and can be prepared ahead

Provided by James Martin

Categories     Dinner, Lunch, Starter

Time 1h20m

Number Of Ingredients 18

100g unsalted butter
100g plain flour
600ml full-fat milk , warmed
2 tbsp grated Parmesan (or vegetarian alternative)
1 tbsp Dijon mustard
2 tbsp chopped thyme leaves
4 large eggs , separated, plus 1 large egg white (use the yolk, see below)
175g rindless goat's cheese , crumbled
50ml double cream
25g grated parmesan (or vegetarian alternative)
1 large egg yolk
handful mixed baby salad leaves, picked and washed
handful rocket , washed
1 red apple , cut into fine matchsticks
1 tbsp chopped chives
50g walnut pieces, chopped
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil

Steps:

  • Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat's cheese, season with salt and pepper, then transfer to a large bowl.
  • In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
  • Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
  • About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
  • Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.

Nutrition Facts : Calories 572 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.97 milligram of sodium

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