Name: Twice-baked goat’s cheese soufflé with Manchego and chive
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: 100 gm unsalted butter, chopped, plus extra melted, for greasing; 100 gm (⅔ cup) plain flour; 500 ml (2 cups) milk, warmed; 1 tsp Dijon mustard; 80 gm soft goat's cheese; 100 gm finely grated 12-month Manchego, plus extra to serve; 2 tsp finely chopped chives; 4 eggs, separated; 180 ml (¾ cup) pouring cream; Asparagus salad; 2 bunches asparagus, trimmed, shaved; ½ cup chervil; ½ cup small flat-leaf parsley leaves; ½ cup chopped chives; 2 tbsp lemon juice; 1 tbsp extra-virgin olive oil; Micro red-vein sorrel, to serve

Twice-baked goat’s cheese soufflé with Manchego and chive

A cheesy riff on a French classic.

Twice-baked goat’s cheese soufflé recipe with Manchego, and chive

Serves 6

Prep

15M

Cook

55M

Total

1H 10M

Featuring Manchego that has been aged for 12 months and goat’s cheese, this twice-baked cheese soufflé recipe is rich in flavour and technique.

“At this age the Manchego has intense, nutty and buttery characteristics,” says Simon Johnson’s cheese expert, Victoria Lush.

Ingredients

100 gm unsalted butter, chopped, plus extra melted, for greasing

100 gm (⅔ cup) plain flour

500 ml (2 cups) milk, warmed

1 tsp Dijon mustard

80 gm soft goat's cheese

100 gm finely grated 12-month Manchego, plus extra to serve

2 tsp finely chopped chives

4 eggs, separated

180 ml (¾ cup) pouring cream

Asparagus salad

2 bunches asparagus, trimmed, shaved

½ cup chervil

½ cup small flat-leaf parsley leaves

½ cup chopped chives

2 tbsp lemon juice

1 tbsp extra-virgin olive oil

Micro red-vein sorrel, to serve

Method

1.Preheat oven to 180˚C. Grease six, 250ml dariole moulds or ramekins with extra melted butter; refrigerate until needed.

2.Melt butter in a saucepan over medium heat, add flour and stir continuously until sandy coloured (3-4 minutes). Gradually add milk, mustard and goat’s cheese, beating and stirring continuously until smooth and thick (2-3 minutes). Add 50gm Manchego and stir to combine; season to taste, remove from heat and cool slightly (2-3 minutes). Add chives and egg yolks and stir until combined.

3.Whisk egg whites with a pinch of salt until firm peaks form, then fold one-third of egg white into cheese mixture. Add remaining egg white and fold until just combined. Divide among ramekins, smoothing tops.

4.Place in a roasting pan, pour in enough boiling water to come halfway up sides; bake until risen and golden (25-30 minutes); Cool in moulds for 10 minutes. Run a small knife around sides of moulds and turn out onto a tray lined with baking paper.

5.Transfer soufflés to a shallow heatproof tray, pour over cream, scatter with remaining Manchego and bake until puffed and golden (20-25 minutes).

6.Meanwhile, for salad, combine asparagus and herbs in a small bowl. Add lemon juice and oil. Season to taste and toss to combine; scatter with micro red-vein sorrel. Serve soufflé immediately scattered with chervil and salad on the side.