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15
Easy Goats Cheese Soufflé -
Serves 4
Cheese soufflé makes a lovely light lunch or supper dish. Once you have perfected the
basic soufflé, try adding some different combinations of your favourite ingredients.
• 50g butter, plus extra for greasing
• 25g white breadcrumbs
• 50g plain flour
• 1 tsp mustard powder
• 300ml semi skimmed milk
• 4 eggs
• 100g crumbled goat’s cheese
• Salt and freshly ground black pepper
1. Heat the oven to 200°C/fan 180°C/gas 6 and place a baking sheet on the middle
shelf. Generously butter a 15cm soufflé dish then sprinkle in the breadcrumbs. Rotate
the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
2. In a pan, melt the butter over a low heat; stir in the flour and mustard. Cook while
stirring for 1 minute. Remove from the heat and gradually stir in the milk mixing
thoroughly in small quantities at a time before adding more. Return to the heat and
stir the mixture continuously until it becomes very thick. Transfer the mixture to a
bowl and allow to it cool.
3. Separate the eggs placing the whites into a clean bowl and stirring the yolks into the
sauce. Stir in the goats cheese and season well.
4. Begin whisking the egg whites on a medium speed until soft peaks form—do not over
whisk the whites.
5. Using a metal spoon, gently fold the whipped egg whites into the cheese sauce
mixture using a figure of eight motion. Make sure the egg whites are fully
incorporated into the mixture.
6. Place the mixture into your prepared dish and smooth over the surface. Shake the
dish gently to ensure the mixture is level.
7. Bake in a hot oven for 25-30 minutes until golden and risen.
8. Serve immediately. Delicious with cripsy baked jacket potatoes and fresh garden
peas.