You may not expect it, but these savoury treats have all the lightness of a regular soufflé. Better yet, they can be made ahead of time and heated up with cream the next day.
Twice-Baked Goat's Cheese, Courgette and Tomato Soufflés
- Preparation time: 30 minutes
- Cooking time: 30 minutes
- Total time: 1 hour
- 65g butter, plus extra for buttering the dishes
- 2 medium courgettes, grated
- 50g plain flour
- 300ml whole milk
- 3 eggs, separated
- 50g sun-dried tomatoes, chopped and drained
- 100g firm goat's cheese such as Tomme de Chèvre, grated
- ¼ tsp English mustard powder
- 50g crumbly soft goat's cheese
- 200ml single cream
- Preheat the oven to 180°C, gas mark 4. Prepare a bain marie by placing a roasting pan one-third-full of warm water into the oven. Butter 6 ramekins or ovenproof dishes.
- Heat 15g butter in a frying pan and fry the courgettes for 3-4 minutes, then drain and pat dry. Heat the remaining butter in a saucepan; once it has melted, stir in the flour. Add the milk, gradually mixing it in until smooth. Bring to the boil; simmer for a few minutes until thick. Cool. Meanwhile, put the egg whites into a bowl and whisk until just stiff. Beat the yolks, courgettes, tomatoes and 2/3 of the firm goat's cheese into the pan. Season with mustard powder, salt and pepper and crumble in the soft goat's cheese. Fold in the whites. Spoon the mixture into the ramekins, almost to the top. Place in the bain marie. Cook for 18-20 minutes till set. Allow to cool and sink.
- When you are ready to serve, preheat the oven to 200°C, gas mark 6. Run a knife around the edges of the soufflés and invert them onto a baking dish. Pour over the cream and scatter with the remaining cheese. Return them to the oven for 10 minutes until crisp. Serve with a green salad.