Chef's Recipes

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

Australian Gourmet Traveller recipe for twice-baked goat’s cheese soufflé with fennel and calendula salad by Lochiel House chefs Monique Maul and Anthony Milroy.

By Monique Maul & Anthony Milroy
  • Serves 6
  • 20 mins preparation
  • 45 mins cooking
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

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.

Ingredients

  • 40 gm melted butter, plus extra for brushing
  • 40 gm plain flour
  • 250 ml milk, warmed (1 cup)
  • 60 gm goat’s curd (see note)
  • 20 gm finely grated parmesan (¼ cup)
  • 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 pouring cream (2 cups)
  • 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

Method

Main
  • 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.

Notes

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.

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  • Author: Monique Maul & Anthony Milroy