Twice-baked goat's cheese soufflé - The Engine Room

14 Sept

Written By Antony

"This soufflé debuted at The Engine Room in our first winter in 2006. It was immediately obvious that this dish could never leave the menu, our guests never tire of it! The two baking stages each fill the dining room with an intoxicating aroma. This impressive-looking entrée is deceptively simple to make — but it does take skill to perfect. We have had plenty of practice, having made this dish tens of thousands of times". — Natalia Schamroth

Serves 8

100g butter, plus extra, softened, to butter the ramekins
1⁄2 cup flour
560ml milk, heated to just simmering
1⁄4 cup chopped chervil, chives and parsley
2 tbsp grated Grana Padano
250g soft goat’s cheese, whipped until smooth
8 eggs, separated
sea salt and freshly ground black pepper
2 cups cream
1 cup grated Grana Padano

Preheat oven to 160°C. Line a baking dish with a clean tea towel (this prevents burnt soufflé bottoms). Boil a full kettle then let cool slightly. Butter 8 aluminium ramekins or ovenproof cups of 250ml capacity and refrigerate for 30 minutes.

Melt the butter in a medium-sized heavy-based saucepan over a medium heat, then add the sifted flour and stir for 2 minutes until foaming but not coloured.

Gradually whisk in the warm milk, reduce the heat and simmer for 5–10 minutes, stirring occasionally until the sauce has thickened.

Remove from the heat, add the herbs, Grana Padano and whipped goat’s cheese and whisk until smooth. Allow to cool for 5 minutes then beat in the egg yolks and season well.

Whisk the egg whites to soft peaks. Stir one third of the egg white into the goat’s cheese mixture and mix thoroughly. Gently fold in the remaining egg white until completely incorporated.

Ladle soufflé mix into prepared ramekins and smooth off the tops with a palette knife. Run your thumb around the rims to create a clean edge so the soufflés rise evenly.

Place ramekins in prepared baking dish, then fill the dish with hot water to come two-thirds of the way up the ramekins.

Bake for 15–20 minutes until puffed and golden. Cool until deflated, then run a knife around the inside edge of the ramekins and tip each souffle into a gratin dish. The soufflés can be prepared to this stage the day before serving — cover and refrigerate overnight but ensure you allow them to return to room temperature before the second bake, this will take about an hour.

When ready for the second bake, preheat the oven to 220°C.

Pour a quarter cup of cream and scatter 2 tablespoons of freshly grated Grana Padano over each soufflé then bake for 10–12 minutes until puffed, golden and bubbling. Serve with a dressed salad — we use frisée and parsley.