EMMA'S TWICE BAKED GOATS CHEESE SOUFFLE WITH A CHEEKY WALDORF ON THE SIDE

INGREDIENTS​
  • 100g unsalted butter
  • 100g Caputo plain flour
  • 600ml full fat milk, warmed
  • 2 tbsp grated parmesan
  • 1tbs Dijon mustard
  • 2 tbsp chopped thyme leaves
  • 4 large eggs, plus 1 additional egg white
  • 175g chevre, crumbled
  • Parmesan glaze
  • 50ml double cream
  • 25g grated parmesan
  • 1 large egg yolk
  • Little Waldorf
  • Handful baby salad leaves
  • 1 red apple, cut into matchsticks
  • 1tbs chives
  • 50g walnuts, toasted
  • 1tbs red wine vinegar
  • 2 tbsp Colavita Premium Italian Extra Virgin Olive Oil
WHAT TO DO
  1. Preheat the oven to 180°c fan forced or 200°c conventional.
  2. Melt the butter in a large saucepan and reserving about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then sprinkle over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture.
  3. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly.
  4. Beat in the egg yolks, fold through the goat’s cheese, season with salt and pepper, then transfer to a large bowl.
  5. In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Fold the egg whites into the cheese mixture, a third at a time (it’s important to fold in a third a time as this will allow the mixture to loosen and then to also retain the lightness of the egg whites – essential for a soufflé) Use a metal spoon or a rubber spatula. Not a wooden spoon, as this will make the mixture flatten also.
  6. Spoon the mix into the soufflé dishes, then sit them in a roasting dish, lined with a cloth tea towel to prevent slipping. Pour boiling water into the baking dish to reach halfway up the sides of the soufflé dishes.
  7. Bake the soufflés for 20-25 mins until they have risen and are coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn them out onto an oven-proof tray. The soufflés can now be kept covered in the fridge for 1 to 2 days.
  8. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
  9. About 15 mins before you are ready to eat, heat oven to 180° fan forced or 200°c conventional.
  10. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
  11. Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad.
  12. To serve, place the soufflés in the centre of the plates and scatter salad around each.
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