Hill Street

Twice cooked goats cheese and dill soufflé

Use 6 cappuccino cups as moulds.

Ingredients

• 60g butter
• 60g flour
• 300ml milk
• 75g goats cheese
• a little grated parmesan
• 1/3 bunch dill chopped fine
• 3 egg yolks (lightly beaten)
• 4 egg whites
• 2 cups cream

Method
Pre-heat oven to 180°C.

Melt butter in pot, add flour and cook for a couple of minutes while stirring. Remove from heat then add the milk a bit at a time, mixing in well with a wooden spoon. Put back on a gentle heat and stir until thickened.

Allow to cool and mix in egg yolks, chopped dill and crumbled goats cheese. Beat egg whites until soft peaks form, then fold gently into the mixture.
Butter coffee cups and gently pour in soufflé mix. Place cups in a pan and fill with warm water to 2/3 of the height of the cups, then place pan in oven for 20-25 minutes until set. Remove pan and allow to cool.

Run a knife around the edge of soufflé and tip out.

To serve: Re-heat oven to 180°C. Place soufflés in a pan with flat side down, and pour cream over and bake for 5 to 10 minutes. Transfer each to a warm plate and scatter pink peppercorns on top. Accompany with a slice of fresh tomato, black olive, and mizuma, rocket, or better still, watercress.

Show comments