Goat’s cheese soufflé with lemon thyme

Goat’s cheese soufflé with lemon thyme

By
From
My Favourite Ingredients
Serves
6
Photographer
Jason Lowe

I love the simplicity of cooking and serving a soufflé on a soup plate. I first ate a soufflé prepared in this way in a small restaurant in Southwest France and was struck by its elegance. I like to serve it with a very simply dressed salad comprising only leaves. Sometimes there will be some good bread too, but it doesn’t really need it.

Ingredients

Quantity Ingredient
40g unsalted butter, melted
210g parmesan or pecorino, freshly grated
440g soft young lemony goat’s cheese, (without rind)
7 organic free-range eggs, separated
160ml double cream
small bunch lemon thyme (or ordinary thyme), leaves only
1 teaspoon very finely chopped dried red chilli, (optional)
sea salt
freshly ground black pepper
handful warm toasted sourdough breadcrumbs, to finish (optional)

Method

  1. Preheat the oven to 200°C. Brush six ovenproof soup plates with the melted butter and sprinkle with half of the Parmesan.
  2. Crumble the goat’s cheese into a bowl, add the egg yolks and cream, and whisk until smooth. Add the lemon thyme, and dried chilli if using, then fold in the remaining Parmesan. Season with salt and pepper to taste.
  3. Place the egg whites in a scrupulously clean bowl, add a pinch of salt and whisk to firm peaks. Fold a third of the whisked whites into the cheese mixture until evenly incorporated, then carefully fold in the rest of the whites in two batches until thoroughly combined.
  4. Divide the soufflé mixture among the soup plates. Set on a large baking sheet and place on the middle shelf of your oven. Bake for 10–11 minutes until the soufflés are puffed and golden. Remove from the oven, taking care as the plates will be very hot. Serve immediately, scattered with toasted breadcrumbs for a contrast in texture if you like.
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