Goat’s Cheese & Sage Soufflés Be gentle… they’re well worth the effort. 80 ml parmesan cheese (grated) 2 tbsp butter (plus extra for greasing) 3 tbsp flour 400 ml milk (hot) 4 large eggs (separated,
Goat’s Cheese & Sage Soufflés
Be gentle… they’re well worth the effort.
- 80 ml parmesan cheese (grated)
- 2 tbsp butter (plus extra for greasing)
- 3 tbsp flour
- 400 ml milk (hot)
- 4 large eggs (separated, plus 1 extra egg white)
- 150 g goat’s cheese (crumbled)
- 2 tbsp sage (gently fried and crumbled)
- 2 pinches white pepper
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Preheat oven to 180°C
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Grease six 200ml ramekins
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Sprinkle with parmesan and gently shake to ensure all edges are coated
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Melt butter in a saucepan
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Stir in flour and cook for about a minute
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Gradually add milk, stirring constantly
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Simmer, while stirring for about 5 minutes, or until a thick sauce has formed
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Remove from heat
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Whisk egg yolks, cheese, sage, remaining parmesan and seasoning together
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Whisk egg whites until stiff peaks form
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Using a metal spoon fold a third of the egg whites into cheese mixture
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Continue until well combined
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Spoon equal quantities of mixture into ramekins
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Run your thumb around the edges, this will help the soufflé rise
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Bake for about 12-15 minutes, or until well risen and golden
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Gently press down on the top, it should be firm to the touch
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If not return to oven for an extra 2-3 minutes
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Serve immediately
Good ideas:
Add bite with a pinch of chilli.
Stir through a spoonful of pesto.