Twice-baked spinach & goat's cheese soufflés
These lovely soufflés make a delicious vegetarian alternative to lamb for Easter lunch.
Recipe - Serves: 8
- Vegetable oil, for greasing
- 60g plain flour, plus a little extra, for dusting
- 3 x 100g packs Capricorn English Goat's Cheese, rind removed
- 4 Columbian Blacktail eggs, separated, plus 2 extra egg whites
- 100g pack baby leaf spinach, washed and spun dry
- ¼ tsp freshly grated nutmeg
- 60g butter
- 1 tsp baking powder
- 200ml tub crème fraîche
1. Preheat the oven to 180°C, gas mark 4. Brush the bottom and sides of 8 x 250ml individual soufflé moulds with a little vegetable oil. Dust over a thin layer of flour then set aside.
2. Place the goat’s cheese, egg yolks and spinach into a blender and pulse to a purée. Add the nutmeg and season well.
3. Melt the butter in a medium saucepan. Add the flour and baking powder and cook over a medium heat until you have a paste. Whisk in the crème fraîche, take off the heat and add the spinach purée. Set aside to cool.
4. Beat the egg whites until stiff, then fold into the cooled spinach mixture. Pour into the prepared moulds and cook in the middle of the oven for 25 minutes until golden and risen. Remove and set aside to cool, then chill until needed.
5. When ready to serve, preheat the oven to 220°C, gas mark 7. Cook the soufflés in the middle of the oven for 5 minutes until risen again.
Typical values per serving: