Recipe

Leek and goat's cheese souffle

Aug 27, 2013 2:00pm
  • 30 mins preparation
  • 35 mins cooking
  • Serves 8
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Ingredients

Leek and goat's cheese souffle
  • 115 gram butter
  • 1 leek (while part only), sliced
  • 1/2 cup (75g) plain flour
  • 1 1/2 cup (375ml) milk
  • 100 gram goat's cheese
  • 1/2 cup (40g) finely grated parmesan
  • sea salt and pepper, to taste
  • 4 egg yolks
  • 5 egg whites
Topping
  • 3/4 cup (185ml) cream
  • 1/3 cup (30g) finely grated parmesan

Method

Leek and goat's cheese souffle
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    Melt 75g butter in a pan over low-to-medium heat. Add leek; cook 5 minutes, or until soft and translucent.
  • 3
    Stir in flour; cook 2 minutes. Add milk; stir until smooth. Cook 2 minutes, then remove from heat; add goat's cheese and half the parmesan; season with salt and pepper. Beat in egg yolks, one at a time. Leave to cool slightly while preparing moulds.
  • 4
    Melt remaining butter; brush eight 1/2 cup-capacity ramekins or moulds in an upwards direction. Coat each mould with remaining parmesan, being sure to tap out any excess.
  • 5
    Place egg whites in a clean, dry bowl; beat with a pinch of salt until stiff peaks form. Gently but thoroughly fold egg whites into cheese mixture, starting with a little at first.
  • 6
    Divide mixture between prepared moulds. Tap gently to remove any air bubbles and smooth surface.
  • 7
    Place moulds into a deep baking tray; fill with enough boiling water to come halfway up the ramekins. Bake 20 minutes, or until puffed and lightly golden.
  • 8
    Remove from oven; leave moulds to sit 5 minutes, before gently turning out on to a tray.
  • 9
    Increase oven temperature to hot, 200°C. Place souffles onto gratin dishes.
  • 10
    To make the topping, combine cream and parmesan and spoon over the souffles.
  • 11
    Return souffles to oven; cook a further 15 minutes, until they turn a beautiful, dark golden colour.
  • 12
    Serve straight from the oven while puffed and risen.

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