Twice baked goats cheese soufflé
220mL milk - heated
80gr goats’ curd
20gr grated pecorino
3 eggs – separated
splash lemon juice
soufflé moulds – greased and floured
Melt the butter, add the flour, and cook over low heat for a few minutes. Whisk in the milk until smooth.
Add the cheeses and whisk until combine. Remove pot from the heat, and cool slightly – beat in the egg yolks.
Beat the whites with the lemon juice and a pinch of salt until soft peaks form, fold into mix.
Pour into moulds ¾ full and bake in a water bath in a 180C oven for 15-20 minutes. It will depend on your oven.
The soufflés should start to brown on top.
Allow to cool for 30 minutes then remove from moulds. They will have collapsed a little at this stage. Don’t panic – its normal.
You can then keep the soufflés in your fridge for up to three days at this stage.
To serve, place a soufflé in a gratin dish with some cream, and more pecorino. Bake in a 200C oven for about 12 minutes until “puffy”.