Twice-Cooked Goats’ Cheese Soufflé from Great British Chefs 2 by Stephen Bull

Name: Twice-Cooked Goats’ Cheese Soufflé from Great British Chefs 2 by Stephen Bull
Ingredients: 50 g/2 oz goats’ cheese; 50 g/2 oz Gruyère cheese; ¼ teaspoon grated nutmeg; béchamel mixture (see method); 25 g/1 oz finely grated stale bread, mixed with 12 finely chopped roasted hazelnuts; salt and freshly ground black pepper; hazelnut oil (see method); grated Parmesan cheese, for sprinkling; 50 g/2 oz blue or mature goats’ cheese, softened; 3 eggs, separated; 50 g/2 oz or more fresh goats’ cheese, and; 75 g/3 oz butter; 75 g/3 oz flour; 1 sprig of thyme; 10 black peppercorns; 1 onion, finely sliced; 1 small bay leaf; 900 ml/1½ pints milk; 1 teaspoon paprika; 2 tablespoon groundnut oil

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Pour the milk into a saucepan, add the onion, bay leaf, thyme and peppercorns. Bring to the boil, allow to infuse, then strain. Make a blond Roux béchamel with the butter, flour and strained milk....

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Ingredients

50 g/2 oz goats’ cheese
50 g/2 oz Gruyère cheese
¼ teaspoon grated nutmeg
béchamel mixture (see method)
25 g/1 oz finely grated stale bread, mixed with 12 finely chopped roasted hazelnuts
salt and freshly ground black pepper
hazelnut oil (see method)
grated Parmesan cheese, for sprinkling
50 g/2 oz blue or mature goats’ cheese, softened
3 eggs, separated
50 g/2 oz or more fresh goats’ cheese, and
75 g/3 oz butter
75 g/3 oz flour
1 sprig of thyme
10 black peppercorns
1 onion, finely sliced
1 small bay leaf
900 ml/1½ pints milk
1 teaspoon paprika
2 tablespoon groundnut oil