If the thought of making a soufflé gives you cold sweats my advice is give it a go! They are not nearly that hard just be prepared to sit and enjoy them straight away. So my second suggestion and recommendation for a great, no stress dinner party entrée is a twice baked soufflé.
This recipes uses a soft goat’s cheese but you can pretty much use whatever cheese, or combination of, that you want.
As an entrée serve the soufflés with some rocket and caramelised onion or a tomato salsa. For a main meal they go beautifully with a roast beetroot and rocket salad and a drizzle of balsamic reduction.
1 cup milk
1 small onion, peeled and chopped in half
1 bay leaf
¼ cup self-raising flour
2 large free range eggs
125g goats cheese
In a small saucepan place the milk along with the onion, bay leaf and peppercorns. Turn on the heat and bring to a simmer and then turn off and set aside.
In another pot melt the butter before stirring in the flour. Cook the flour out for 1-2 minutes before straining the warm milk in. Stir the milk with the butter and flour mix until it simmers and thickens.
Take off the heat and mix in the egg yolks, followed by 3/4s of the goat’s cheese and the chopped chives.
Next whisk the egg whites in a clean dry bowl till they form soft peaks. Fold a quarter of the egg whites into the cheese sauce. Carefully fold the remaining egg whites into the cheese sauce before dividing the mixture into 4 greased ramekins.
Place the ramekins into a roasting dish and pour about 2 cms of boiling water in, being careful not to get any on the soufflés. Bake the soufflés at 180C for 15 minutes. Remove the ramekins from the oven dish and cool.
TIP: The soufflés can be frozen at this stage.
Remove the soufflés from the ramekins and place them on a lined baking tray. Sprinkle the remaining goat’s cheese over the soufflés along with some grates Parmesan. Bake the soufflés in a 200C oven for 20-25 minutes. They will be golden brown and puffed up. Serve immediately.