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Twice-baked goat’s cheese soufflé with fennel and calendula salad

Twice-baked goat’s cheese soufflé with fennel and calendula salad

“I recently returned to Lochiel House and couldn’t resist the local goat’s cheese soufflé with fennel and calendula salad. It sat beautifully on a blue patterned plate surrounded by a molten moat of Willowbrae goat’s cheese, just like a château in the Loire Valley. Would you please kindly ask Monique Maul and Anthony Milroy for their recipe?”
Athena Actypis, Bondi, NSW

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Twice-baked goat’s cheese soufflé with fennel and calendula salad

Serves 6
Cooking Time Prep time 20 mins, cook 45 mins
40 gm   melted butter, plus extra for brushing
40 gm   plain flour
250 ml (1 cup)   milk, warmed
60 gm   goat’s curd (see note)
20 gm (¼ cup)   finely grated parmesan
1 tbsp   each of finely chopped flat-leaf parsley and chives
3   eggs (70gm each), separated
1   eggwhite (from a 70gm egg)
Goat’s cheese sauce
1 tbsp   olive oil
2   garlic cloves, finely chopped
500 ml (2 cups)   pouring cream
80 gm   goat’s curd
1 tbsp   finely grated parmesan
Fennel and calendula salad
1   fennel bulb, thinly shaved horizontally
1   punnet lamb’s lettuce (mâche), trimmed
2   calendula flowers, petals only (see note)
½   lemon, juice only
1 tbsp   extra-virgin olive oil


1 Place six 180ml-capacity moulds in refrigerator. Preheat oven to 180C. Melt 20gm butter and brush moulds, then return to refrigerator until needed.
2 Preheat oven to 180C. Melt remaining butter in a saucepan, add flour and cook, stirring, over medium heat until light brown (2-3 minutes). Gradually add warm milk, stirring continuously, until mixture comes to the boil and thickens (3-5 minutes). Remove from heat, stir through cheeses and herbs and season to taste. Add egg yolks one at a time, beating well after each addition, then transfer mixture to a large bowl and set aside.
3 Whisk eggwhite and a pinch of salt in an electric mixer until stiff peaks form. Fold one-third of the eggwhite into the cheese mixture to lighten, then fold through remaining eggwhite. Divide among prepared moulds, place in a roasting pan, pour in enough boiling water to come two-thirds up the sides of moulds and bake until puffed and golden (10-15 minutes). Remove from pan and cool slightly (5-10 minutes). Carefully invert each soufflé into a 20cm-diameter ovenproof dish and set aside.
4 For goat’s cheese sauce, heat olive oil in a saucepan. Add garlic and cook over low-medium heat until fragrant and soft (1-2 minutes). Add cream, goat’s curd and parmesan and bring to the boil (5-7 minutes). Remove from heat and season to taste. Place 1-2 tsp water in each ovenproof dish with soufflé and bake until edges start to colour (8-10 minutes). Spoon cheese sauce over soufflés and bake until soufflés puff and sauce starts to colour (2-3 minutes).
5 Meanwhile, for fennel and calendula salad, combine all ingredients in a bowl, season to taste, toss gently and serve with soufflés.

Note Chefs Monique Maul and Anthony Milroy use Willowbrae goat’s curd, which is produced locally in the Hawkesbury Valley. Calendula, also known as pot marigold, is a flowering plant with soft, orange or yellow petals that is used raw in salads. It is available from nurseries and the plant section of select supermarkets.

RECIPE Monique Maul and Anthony Milroy, Lochiel House PHOTOGRAPHY Chris Chen STYLING Vanessa Austin

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