This was my first attempt at making soufflés and I must say I was quite impressed. I know I have had soufflés in the past, but I only remember them being in dessert form, so I really had no idea what was going to happen once I closed the oven door. I crossed my fingers and hoped for the best. The texture was wonderful, really light and airy with just a little bit of crisp from the top crust. I really like that you could taste the goat cheese in every bite as well.
I think for this recipe to be a success, a scale is going to be necessity. I absolutely adore my small little kitchen scale and it’s definitely one of the most worthwhile investments I’ve made in a kitchen accessory. At the time I didn’t have any one cup ramekins to bake these, so used half cup ramekins instead. I have since found bigger ramekins at Ikea for next to nothing, so next time I will try the bigger cup.
Gluten Free Goat Cheese Soufflés
Adapted from BBC Good Food.
- 25g/1 ounce butter
- 25g/1 ounce flour (I used Better Batter)
- 250g/8.8 ounces soft goat’s cheese , crumbled
- 50g/2 ounces Parmesan (or vegetarian alternative), grated
- 2 Tablespoons chopped chives
- 5 eggs, separated
- 250ml/1 cup milk
- Heat the oven to 400F/200C.
- Butter 4 x 250ml/1 cup soufflé dishes. (I used 8 half cup ramekins.)
- Melt the butter in a saucepan, stir in the flour and cook for a minute or so. Slowly add the milk, stirring all the time to make a thick sauce. Cook for a couple of minutes to get rid of the floury taste.
- Stir in the cheeses and chives then add 4 of the egg yolks, season generously and mix well.
- In a clean bowl, whisk all the egg whites until they are stiff and form soft peaks. Carefully fold the egg whites into the cheese mixture and pour into the buttered soufflé dishes.
- Cook for 12-15 minutes until the soufflés are risen and golden.