Twice baked goat’s cheese soufflés with apple and pecan nut salad – Food & Home Magazine
Twice baked goat’s cheese soufflés with apple and pecan nut salad – perfect for special occasions or a delicious treat anytime. Enjoy! 🧀🍎 Pistachios or almonds can replace the pecans if...
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Cooking tools:
- Souffle dish
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Wooden spoon
- Metal spoon
- Oven
- Roasting pan
- Kettle
- Chef's knife
- Tray
- Cutting board
- Serving bowl
- Serving platter
- Salad spinner
- Fork
- Pastry brush
- Grater
- Kitchen towel
Ingredients
- SOUFFLÉS
- 100g butter, melted
- 100g cake flour
- 600ml warm milk
- 45ml (3 tbsp) Parmesan, freshly grated
- 30ml (2 tbsp) Dijon mustard
- 15ml (1 tbsp) fresh thyme, leaves only, chopped
- 4 large eggs, separated
- 200g goat's cheese, crumbled
- salt
- freshly ground black pepper
- 1 large egg white, reserving the
- egg yolk for the glaze
- 60ml (¼ cup) thick fresh cream
- 45ml (3 tbsp) Parmesan, grated
- 1 large reserved egg yolk
- SALAD
- mixed micro leaf salad
- fresh rocket
- 1 apple, cored and sliced
- 15ml (1 tbsp) fresh chives, chopped
- 50g pecan nuts, chopped
- 15ml (1 tbsp) red wine vinegar
- 60ml (¼ cup) extra virgin olive oil
- salt and freshly ground black pepper, to tast
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