zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Twice-baked Goat's Cheese and Leek Soufflès

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Twice-baked Goat's Cheese and Leek Soufflès

    The idea of making a soufflé for a no-stress, prepare-ahead menu might seem like a contradiction in terms, but these little soufflés can be made up to a day ahead, then reheated just before serving. Accompany them with a few salad leaves and the Pepper and Cumin Dressing (see recipe).

    • Preparation time: 35 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 1 hour 15 minutes to 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 6 - 8

    Ingredients

    • 50g butter, plus a little more for greasing
    • 2 medium leeks, finely chopped
    • 50g plain flour
    • 250ml hot milk
    • Maldon Sea Salt and freshly ground black pepper
    • 150g firm goat's cheese (eg, chèvre), crumbled
    • 2 tsp chopped fresh thyme, plus 6-12 whole sprigs
    • 1 tsp French mustard
    • 3 large eggs, separated
    • Pinch of cream of tartar
    • 50g Parmesan, freshly grated
    • 142ml pot double cream
    • Salad leaves, such as wild rocket or lamb's lettuce, to serve.

    Method

    1. Preheat the oven to 190°C, gas mark 5. Lightly butter six ovenproof ramekins 8-10cm in diameter. Melt the butter in a medium saucepan over a low heat and cook the leeks gently for 5-6 minutes or until softened but not browned.
    2. Stir in the flour, cook for a few minutes, then gradually add in the milk, stirring. Continue to cook, stirring all the time, for another 3-4 minutes or until the sauce is very thick and smooth.
    3. Season well and stir in the goat's cheese, half the chopped thyme and the mustard. Stir in the egg yolks one at a time.
    4. Whisk the egg whites and cream of tartar together until stiff but not dry, then gently fold into the sauce using a spatula, trying to keep as much air in the mixture as possible.
    5. Divide the mixture between the ramekins and stand them in a roasting tin. Pour in boiling water until it comes halfway up the sides of the dishes, then carefully place the whole lot in the oven. Bake for 25 minutes or until the soufflés are risen and just firm to a light touch in the centre.
    6. Place the dishes on a wire rack and allow to cool. They will deflate but don't worry. When completely cold, cover with clingfilm and store in a cool place until ready to reheat.
    7. Preheat the oven to 200°C, gas mark 6. Butter a large shallow baking dish and then loosen and turn out the soufflés into it. Sprinkle with the Parmesan and the remaining chopped thyme, then top with the cream. Bake for 15-20 minutes until well risen, puffy and bubbling. Serve immediately, garnished with the sprigs of thyme, on a bed of salad leaves drizzled with Pepper and Cumin Dressing.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars