"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, February 12, 2011

Goat’s Cheese Soufflé

A light, cheesy soufflé with aromatic fresh herbs.
Serves 2.
Preparation time: 20 minutes.
Cooking time: 35-40 minutes.


  • 1 oz / 25 g butter
  • ½ oz / 12 g flour
  • 4 fl oz / 125 ml milk
  • 4 oz / 100 g soft goat’s cheese, crumbled
  • 1 oz / 25 g parmesan cheese, grated
  • Salt and freshly ground black pepper
  • 1 oz / 25 g fresh chives, finely chopped
  • 1 oz / 25 g fresh parsley, finely chopped
  • 3 eggs, separated


  1. In a small saucepan over a medium heat, melt the butter. Gradually stir in the flour and mix to a smooth paste. Cook for about 20 seconds, stirring all the time, then slowly mix in the milk. Turn down the heat and simmer for 4-5 minutes.
  2. Add the cheeses and stir until they have melted. Stir in the fresh herbs and season with salt and pepper. Take off the heat and put to one side.
  3. In a small bowl, beat the egg whites into stiff peaks with a whisk with a tight coil, about five minutes. In another bowl, whisk the egg yolks until they are light and fluffy. Gently fold the yolks into the goat’s cheese mixture, and then gradually fold in the egg whites.
  4. Lightly oil the soufflé dishes and pour in the mixture. Put in the oven and bake for 35-40 minutes or until the soufflé is puffed up and golden. Serve immediately with steamed green vegetables such as beans or broccoli.

No comments:

Post a Comment