Goats’ Cheese Soufflé with Walnut Salad


• 250g Soignon hard goat cheese, grated
• 60g Paysan Breton Unsalted Butter
• 60g flour
• 375ml milk
• 2 teaspoons of Dijon mustard
• 4 eggs separated
• 3 tbsp walnut oil
• 1 tbsp balsamic vinegar
• 1 teaspoon runny honey
• ½ cup chopped walnuts
• Salad leaves


1. Pre-heat oven to 180C /gas mark 6
2. Butter 6 ramekin dishes. Melt butter and flour in saucepan stirring constantly until it starts to bubble. Remove from heat and gradually whisk in the milk, then return to the heat and continue stirring until mixture begins to thicken. At this point stir in the mustard, cheese and egg yolks
3. Set aside to cool
4. Whisk the egg whites until stiff. Stir a large spoonful into the cheese mix using a large metal spoon to loosen it, then carefully fold in the rest. Divide between the 6 ramekin dishes
5. Place baking sheet in the oven to pre-heat. Once hot, place the ramekin dishes onto the hot baking sheet and bake in the centre of the oven for approximately 15 minutes or until the soufflés are risen and browned on top
6. To make the salad. In a small bowl mix walnut oil, balsamic vinegar, honey and walnuts. Pour over a selection of salad leaves of your choice

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