Sunday, October 4, 2009

Chef Jules Twice- Baked Cheese Souffle Recipe

Hello Friends;
As mentioned before I now have the Twice-Baked Cheese Souffle recipe for you. To be precise it's Goat Cheese Souffle. As any Chef will tell you, cooking souffles, in an a la carte restaurant situation can be tricky. There are a lot of factors involved in creating one which will rise sufficiently and stay risen. Well Chef Jules has taken the guess work out for you in a recipe which you can make at home and impress your diner guests.
Goats Cheese Souffle Ingredients
8 ceramic moulds (120-150ml)
100 grams butter
8o grams flour
500ml milk
120grams Goats Cheese, cubed
50grams grated Parmesan Cheese
4 eggs, separated
Salt and pepper
2 tablespoons chopped flat leaf parsley
24 berry tomatoes
500 ml   Durian sauce
Preheat oven to 180 deg Celsius
Take 20g of the softened butter and grease the moulds. Place the rest of the butter in a small heavy bottomed saucepan and melt on a moderate heat. Add the flour and stir continuously with a wooden spoon without colour for approximately 8 minutes. Take off the heat. Heat the milk to just before boiling point and gradually add to the flour/butter. Stir to make a smooth, lump free paste and cook this out for 8 minutes taking care not to burn the bottom. Take off the heat, add both cheeses, stir till melted and combined. Cool slightly then stir in the egg yolks one at a time and add the pepper, parsley and salt if necessary. Take a baking tray big enough to hold all the moulds and boil a jug of water.
In a bowl whisk the egg whites till stiff and gently fold into the above mixture. Fill the greased moulds and stand them in the baking tray. Gently pour the boiling water into the tray till it comes half way up the sides and bake in the oven for 20 minutes.
Once out of the oven they will deflate, but don't worry. Cool slightly, loosen from the moulds and turn out into a greased baking tray. Pour over the sauce, return to the oven and cook for 15 minutes till puffed and golden. Serve immediately and pour some of the sauce over each souffle. Garnish with lightly roasted berry tomatoes and parsley.
Chef Jules Tips
After the first cooking process the souffles can be cooled, covered and refrigerated until needed, after which just follow the final steps.

A tomato based sauce, i.e my  Napoletana, can be used instead of the durian sauce or simply cream.

Separate eggs carfully so that there is no yolk present in the whites and ensure utensils are clean and free of grease before whisking.

Fold in the stiff egg whites into the mixture gently with a slotted spoon just before filling the moulds and placing in the oven.

Thats it, hope you enjoy it, ciao for now!