Twice Baked Goats Cheese Soufflé’s

                    10 portions soufflés

INGREDIENTS:

80g Butter (20g for the moulds 60g for the béchamel)

60g Flour

450ml Warm milk

110g Goats cheese

75g Grated parmesan (30g for the soufflé mix 45g for the cream)

20g Fresh chopped parsley

6 Egg yolks

300ml Egg white

1500ml   Double cream

750g Ripe tomatoes (quartered)

50g Finely sliced onion

2 cloves of Garlic (crushed)

Salt, pepper, sugar (if needed)                                          

Bouquet garni (parsley, stalks, thyme, Bay leaf, celery, leek)

150ml Olive oil

1 tbsp Tomato puree (only if needed)

METHOD

For the tomato coulis

1. Sweat the onions and garlic in olive oil until soft without colour

2. Add the tomatoes a little sugar if needed the tomato puree if needed and the bouquet garni and crushed peppercorns

3. Cook gently for 1 hour remove the bouquet garni, blend and pass through a fine chino is reserve

For the cheese soufflés

4. Soften a small proportion of the butter (20g) and grease a small ramekin of 8 ½ cm X 4cm high reserve in a refrigerator

5. Make a béchamel with the remaining butter, flour and milk simmer for 5mins

6. Mash the goat’s cheese until soft and add to the béchamel with some of the parmesan, parsley and the chives

7. Remove the sauce from the heat allow to cool for a few minutes

8. Fold in the egg yolks thoroughly and check the seasoning

9. Beat the egg whites until soft peak and fold quickly and lightly into the mixture

10. Spoon the mixture into the soufflé moulds and gently smooth the surface, stand the moulds in a shallow bain-marie with enough boiling water to come two thirds of the way up the ramekin

11. Bake at 160°c for 12-15mins (at this stage they should have risen and just started to colour) Remove from the oven allow to rest for 1-2 minutes

12. Un mould the soufflés place on a suitable tray gently covers with cling film and refrigerate

13. Mix the remaining parmesan and double cream together season a little remembering it will reduce in the oven