Twice baked cheese soufles

Ingredients (serves

450ml milk
2 fresh bay leaves
80g butter
1/2 cup (75g) plain flour
100g goat's cheese
2/3 cup (70g) finely grated parmesan
6 egg yolks
5 eggwhites
1 cup (250ml) thin cream

and rocket salad

Twice-baked goat's cheese souffles with pear, hazelnut and rocket salad

Photography by Ben Dearnley
Ingredients (serves

450ml milk
2 fresh bay leaves
80g butter
1/2 cup (75g) plain flour
100g goat's cheese
2/3 cup (70g) finely grated parmesan
6 egg yolks
5 eggwhites
1 cup (250ml) thin cream
Pear, hazelnut and rocket salad
1/2 cup (75g) hazelnuts
1/3 cup (80ml) verjuice
3/4 cup (185ml) extra virgin olive oil
2 tbs hazelnut oil* (optional)
2 ripe, firm medium pears, cored, thinly sliced
60g rocket leaves

Add above ingredients to your shopping list
Method

Preheat oven to 180°C. Lightly grease eight 200ml-capacity ovenproof ramekins. Combine the milk and bay leaves in a medium saucepan over medium heat and bring to a simmer. Remove from heat and set aside. Meanwhile, melt the butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add hot milk mixture to the fl our mixture, stirring constantly until well combined. Cook, stirring, for 3 minutes or until sauce boils and thickens. Add goat's cheese and 2 tbs of parmesan and cook, stirring, for 2 minutes or until cheese melts and mixture is smooth. Remove from heat. Season with salt and pepper. Discard bay leaves and set aside for 10 minutes to cool.

Add the egg yolks to the cheese mixture, one at a time, whisking well between each addition. Use an electric mixer to whisk eggwhites in a clean, dry bowl until soft peaks form. Use a metal spoon to add half the eggwhites to the cheese mixture and gently fold until just combined. Add remaining eggwhites and fold to combine.

Spoon mixture evenly among the prepared ramekins. Place the ramekins in a roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins. Bake in preheated oven for 20 minutes or until puffed and golden brown. Remove from oven and roasting pan and set aside for 5 minutes to cool slightly. Line an oven tray with baking paper. Run a round-bladed knife around the inside edge of each mould to loosen souffles, then turn out on to the tray. Cover with plastic wrap. Place in the fridge to chill until needed.

Increase oven temperature to 200°C. Pour cream over and around each souffle and sprinkle with remaining parmesan. Bake in oven for 10 minutes or until golden brown and heated through.

Arrange the souffles and salad on the serving dishes. Drizzle with remaining dressing and serve immediately.

These can also be frozen after first cooking then defrosted when required

Serve with a little salad sprinkled with walnuts