Twice-baked goats' cheese soufflés | Matching Food & Wine
Recipes Twice-baked goats' cheese soufflés A classic starter from the ‘70’s but one that our customers seem to enjoy every bit as much today.
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Cooking tools:
- Mixing bowl
- Whisk
- Saucepan
- Skillet
- Wooden spoon
- Metal spoon
- Grater
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Ramekin
- Dariole mould
- Pastry brush
- Oven
- Stove
- Roasting pan
- Kitchen towel
- Baking parchment
- Baking sheet
- Kettle
- Plastic wrap
- Serving platter
- Fork
- Colander
- Spatula
Ingredients
- 6 medium eggs
- 55g (2oz) strong Cheddar
- 55g (2oz) Gruyère
- 110g (4oz) goats' cheese (from a goats’ cheese log)
- 425ml (3/4 pint) whole milk
- a slice of onion
- a bayleaf
- 85g (3oz) butter
- 85g (3oz) plain flour
- 1 tbsp Dijon mustard
- Salt, pepper, cayenne pepper and nutmeg
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