Twice Baked Gruyere & Goats Cheese Souffle

So excited to share one of our Head Chef Jonathan Keary’s stunning recipe’s! Ummmm delicious!

Ingredients

  • 110g Butter
  • 100g Flour
  • 850g Milk
  • Chopped Thyme (2 Sprigs)
  • 300g Goats Cheese (rind off & crumbed)
  • 150g Gruyere (grated) or 90g of good quality Parmesan
  • 12 Quality Assured Eggs Whites
  • 8 Quality Assured Egg Yolks
  • Salt & Pepper to taste

Fig Compote

  • 6 Figs
  • 100g Sugar
  • 1 Tbsp Cider Vinegar
  • 4 Tbsp Water
  1. Grease Souffle Cups with Melted Butter & Refrigerate
  2. Grease again when cold and return to the fridge
  3. To make Fig Compote, roughly chop figs and place in a saucepan with the rest of the ingredients
  4. Place over a medium heat and bring to the boil, reduce heat to simmer and stir occasionally
  5. Cook for about 20 minutes until the figs break down and resemble a jam
  6. Remove to storage container and allow to cool

Souffle

  1. Melt the Butter in a sauce pan and add the flour, stir to form a roux
  2. Gradually add the Milk stirring continuously to form a bechamel sauce
  3. Add the quality assured egg yoks, thyme and finally the Goats Cheese and Gruyere until they are combined fully.
  4. Remove from heat and place in a large bowl.
  5. Whisk the quality assured egg whites until light and fluffy and stir 1/3 into the mix
  6. Fold in the remaining egg whites.
  7. Place the mix into the buttered souffle cups/moulds
  8. Cook au bain-marie for approximately 100C for 45 minutes
  9. After souffle is cooked, have allow to cool slightly before removing from ramekins onto greased tray to fully cool.

To Finish

  • 200ml Cream (lightly whipped)
  • 50g Gruyere (or Parmesan) grated
  • 500g Rocket Leaves
  • 4 Figs Quartered
  1. Cover the base of your serving dish with the fig compote
  2. Place Souffle on top
  3. Spoon over Cream and top with Grated Cheese
  4. Bake again in the oven at 200C for 10-12 minutes
  5. Once out of the oven, place quartered figs around the Souffle
  6. Dress with rocket leaves and your favourite salad dressing – our choice would be a good balsamic

 

…………and enjoy!

 

NOTE – Both elements can be made day before and finished on day so ideal for dinner parties!