Goat Cheese Souffles

I have had a terrible weekend in the kitchen. Nothing has gone to plan. This post was supposed to be about apple chips and how easy, healthy and delicious they are. Except I burnt my apple chips to a crisp and smoked out my house. It still smells like burnt apple pie. I couldn’t even manage toast without smashing a jar of my homemade apple jelly on the floor. So I decided that the cure for my kitchen ineptness was goat cheese souffles; except I burnt the butter the first time around and had to remake my roux, and in the end they didn’t  puff as much as they should have. It doesn’t matter though, because in the original Sabrina Audrey Hepburn sucked at souffles and still managed to make Humphrey Bogart fall in love with her.

This recipe came from Food Magazine and it is light, fluffy and full of my favorite ingredient…goat cheese! They are also delicious, even underpuffed!

*Note: I halved the recipe for my souffles and only made 2, but have written the ingredients as per the original recipe that makes 4 souffles.

Goat Cheese Souffles
Adapted from Food Magazine Issue 67
Makes 4 Souffles

Ingredients
50 grams butter (3.5 tbsp)
40 grams flour (1/3 cup)
110 grams goat cheese
2 tbsp chopped chives
Salt and pepper to taste
4 large eggs, yolks and whites separated

Recipe

  • Preheat your oven to 200 degrees C and butter 4x 1.5 cup capacity ramekins.
  • Melt the butter in a small pot over medium heat until it is foamy. Be careful not to brown it.
  • Add the flour and stir 1-2 minutes until the mixture comes away from the side of the pot.
  • Remove from the heat and add half the milk. Whisk it until the mixture is smooth and repeat with the rest of the milk.
  • Return the pot to the heat and cook, while stirring, until mixture returns to a boil and thickens (this should only take  2-3  minutes).
  • Remove from the heat and add the cheese, chives. Season with salt and pepper to taste. Stir until the cheese is melted and then add the egg yolks and stir until mixture is smooth.

  • Beat the egg whites until stiff peaks form.
  • Add ¼ of the egg whites to the cheese mixture and gently fold with a metal spoon. Fold in the remaining egg whites.
  • Fill the ramekins to the top with the souffle mixture.
  • Place ramekins in a deep baking dish and fill dish with enough hot water it comes halfway up the sides.

Bake for 20minutes until the souffles are puffed, golden and just set in the centre.

Serve immediately and remember that they will still be delcious even if you are having kitchen issues!

Cheers, Rosie

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