Twice-cooked goats’ cheese soufflés with apple and walnut salad
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Ramekin
- Baking dish
- Pastry brush
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
- Spatula
- Serving bowl
- Plate
Ingredients
- 2 tbsp extra-virgin olive oil
- 3 tbsp dried fine breadcrumbs
- 2 x 150g Chavroux La Bûche goats’ cheese
- 60g butter
- 75g plain flour
- 1⁄2 tsp Dijon mustard
- 500ml whole milk
- 50g Parmesan, finely grated
- 4 large eggs, separated
- 1 crisp apple, cored
- 30g toasted walnuts, chopped
- 50g rocket
- 2 tbsp walnut oil
- 1 tbsp cider vinegar
- 1 tsp chopped tarragon
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