Stephanie’s twice-baked goat’s cheese soufflés - Stephanie Alexander
These soufflés are not served in their dishes, so it is possible to use aluminium moulds or even teacups of about 150 ml capacity.
Ingredients
- 80 g butter
- 60 g plain flour
- 350 ml warm milk
- 75 g fresh goat’s cheese
- 1 tablespoon parmesan cheese, freshly grated
- 2 tablespoons parsley , freshly chopped, or other herbs
- 4 eggs, separated
- salt
- freshly ground black pepper
- 2 cups cream
More Like This
Three-cheese soufflés recipe | Good Food
bbcgoodfood.com
Twice Baked Cheese Soufflés Recipe | Food Network UK
foodnetwork.co.uk
Twice baked cheese soufflé | The Neff Kitchen
theneffkitchen.com.au
Twice-baked soufflés
womanandhomemagazine.co.za
Twice-baked Goat's Cheese Soufflé - Maple from Canada
maplefromcanada.co.uk
Twice Baked Cheese Soufflés - Cookidoo® – the official Thermomix® recipe platform
cookidoo.com.au
Twice-baked goat's cheese soufflé with fennel and calendula salad - 9Kitchen
kitchen.nine.com.au
Twice-baked three cheese soufflés - Penguin Books Australia
penguin.com.au