Recipe Twice-baked goats cheese souffles with caramelised tomatoes : Practical and Delicious

Recipe Twice-baked goats cheese souffles with caramelised tomatoes : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Twice-baked goats cheese souffles with caramelised tomatoes. You are currently reading Recipe Twice-baked goats cheese souffles with caramelised tomatoes : Practical and Delicious. This recipe is the creation of the chef Louise Pickford. Recipe Twice-baked goats cheese souffles with caramelised tomatoes requires 25m, cook 1h 50m and serve 8. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Banish the winter chill and fill the house with the warming aroma of a festive feast to share - starting with this wonderful cheese souffle.

Ingredients:

16 Ingredients

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  60g butter, plus extra, to grease
  
  
  


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  75g parmesan, finely grated
  
  
  


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  75g (1/2 cup) plain flour
  
  
  


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  1/2 tsp Dijon mustard
  
  
  


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  500ml (2 cups) milk
  
  
  


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  4 large eggs, separated
  
  
  


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  125g soft goat's cheese
  
  
  


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  1 tbsp fresh basil leaves, chopped
  
  
  


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  Small handful rocket leaves, to serve
  
  
  


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  Fresh basil leaves, extra, to serve
  
  
  


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  2 tsp balsamic glaze
  
  
  



• Caramelised tomatoes



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  350g vine-ripened cherry tomatoes, halved
  
  
  


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  1 tsp smoked salt
  
  
  


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  1 tsp caster sugar
  
  
  


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  1 small garlic clove, crushed
  
  
  


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  80ml (1/3 cup) extra virgin olive oil
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C/160C fan forced. Line a large baking tray with baking paper.
  
  
  


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  Step 2
  
  
  
  
  For tomatoes, place tomato, cut-side up, on prepared tray. Sprinkle with salt and sugar. Roast, turning once, for 1 hour or until golden. Transfer to a bowl. Stir in garlic and oil. Season with pepper. Set aside to develop the flavours.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, lightly grease eight 200ml ovenproof ramekins with butter. Dust with 25g parmesan. Transfer to a deep roasting pan.
  
  
  


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  Step 4
  
  
  
  
  Melt butter in a saucepan over low heat. Add flour and mustard. Cook, stirring constantly, for 1 minute or until mixture bubbles. Gradually whisk in milk until smooth. Cook, stirring constantly, until mixture comes to the boil. Simmer gently, stirring, for a further 2 minutes or until thickened. Season. Cool for 5 minutes. Whisk in egg yolks, 1 at a time. Stir in goat’s cheese, basil and half the remaining parmesan until combined. Transfer to a bowl.
  
  
  


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  Step 5
  
  
  
  
  Use a balloon whisk to beat egg whites in a clean dry bowl until soft peaks form. Gently fold into cheese mixture until combined. Spoon into prepared ramekins. Run your finger around the inside edge of dish. Pour boiling water into pan to come halfway up sides of the ramekins. Bake for 20 minutes or until puffed and golden. Remove from pan. Set aside to cool.
  
  
  


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  Step 6
  
  
  
  
  Run a palette knife around edge of souffles. Invert into a greased baking dish. Sprinkle with remaining parmesan and bake for 15 minutes or until golden. Transfer to serving plates. Top with tomato mixture and rocket and basil leaves. Drizzle with balsamic glaze.
  
  
  

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