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Individual Goat’s Cheese and Chive Soufflés

Cath Muscat

MiNDFOOD brings you a delicious recipe for individual goat's cheese and chive soufflés by food editor Dixie Elliott.

Individual Goat’s Cheese and Chive Soufflés

For a variation on this recipe, try the double-baked cheese souffles with pouring cream and a sprinkling of parmesan.

Makes 6

melted butter, to grease ramekins

1/4 cup dried breadcrumbs

40g butter (extra)

2 tbsp plain flour

1 cup milk

100g soft goat’s cheese, crumbled

1 tbsp finely chopped chives

3 eggs, separated

salt and pepper, to season

500g baby truss tomatoes

olive oil spray

sea salt flakes

crusty bread, to serve

1. Preheat oven to 180C. Brush 6 three-quarter-cup-capacity ramekins, soufflé dishes or bowls with butter. Coat the inside of dishes with breadcrumbs, shaking out excess.

2. Melt butter (extra) in a small saucepan over medium heat. Remove from heat and add flour, stirring until well combined. Return to heat and cook for 30 seconds or until bubbling. Remove from heat and gradually add milk, stirring constantly. Return to heat and cook, stirring, until mixture thickens and boils. Reduce heat to low and simmer for 1 minute.

3. Remove from heat and stir through goat’s cheese and chives. Cool for 5 minutes. Add egg yolk (retain the whites) and stir until well combined. Season with salt and pepper.

4. Line a baking tray with baking paper. Put tomatoes on tray and spray with oil. Sprinkle with sea salt and pepper. Bake for 20 minutes or until tender.

5. Beat egg white until firm peaks form. Add a quarter of egg white to cheese mixture and gently stir until well combined. Fold remaining egg white into mixture. Spoon mixture into prepared ramekins.

6. Put ramekins in a roasting pan. Add enough boiling water to come halfway up the sides of the ramekins. Bake for 20 minutes or until puffed and golden. Serve immediately with tomatoes and bread.

VARIATION: DOUBLE-BAKED CHEESE SOUFFLÉS

1. Stand soufflés for 10 minutes after taking from oven. Carefully turn out onto a tray lined with baking paper. Cool. Cover and refrigerate for up to 2 days.

2. Remove soufflés from fridge and bring to room temperature. Preheat oven to 180C. Gently pour 3/4 cup pouring cream evenly over soufflés and sprinkle with 20g (1/4 cup) finely grated parmesan. Bake for 10-15 minutes or until light golden and warmed through. Serve.

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