Comte & goats cheese twice baked soufflé

This classic French cheese soufflé is made by folding beaten egg whites into a creamy béchamel sauce flavoured with cheese. This version from Sean Connolly features Dijon mustard, comté cheese (a French cow’s milk cheese) and goat’s cheese for a rich and unique flavour.

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  35 minutes

• difficulty

  Mid

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Ingredients

• 300 ml milk
• 1 bay leaf
• 2 thyme sprigs
• ¼ tsp white peppercorns
• 40 g butter, softened, plus extra for greasing
• 40 g plain flour, plus extra for coating
• 1 tsp Dijon mustard
• 75 g finely grated Comté cheese, plus extra to serve (optional)
• 75 g goats cheese
• 3 eggs, separated
• Salt and white pepper
• 300 ml thin cream

Resting time: 45 minutes

Instructions

1. Preheat the oven to (fan-forced). Generously grease 4 x ¾ cup capacity ramekins with butter, then coat the buttered sides with flour, tipping out any excess. Transfer the prepared ramekins to a deep roasting dish and bring a full kettle of water to the boil.
   
2. Combine the milk, herbs and peppercorns in a small saucepan. Bring to a light simmer, then remove from the heat and allow to infuse for 15 minutes, then pour the milk through a fine mesh strainer. Discard the herbs and peppercorns.
   
3. Melt the butter in a medium saucepan over medium heat. Use a wooden spoon to add the flour, stirring continuously. Switch to a whisk and gradually whisk the milk into the bechamel until it comes to a simmer. Cook for 1 minute further, then remove from the heat and allow to cool for 15 minutes. Whisk through the mustard, cheeses, egg yolks and season well with salt and white pepper.
   
4. Using a hand mixer or a stand-mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. Gently fold 1/3 of the egg whites into the cheese mixture, followed by the remaining egg whites until just combined. Divide the soufflé batter evenly between the prepared ramekins in the roasting tray. Smooth the tops and then pour enough boiling water into the tin so it reaches halfway up the ramekin sides.
   
5. Bake the soufflés for 18-20 minutes, until puffed and golden. Remove from the oven, then increase the heat of the oven to 200˚C. Allow the ramekins to rest for 15 minutes before serving. Run a small knife around the edge of the ramekins and turn out the soufflés into individual oven-proof serving dishes. Pour cream over each soufflé and sprinkle with grated comté cheese and season with salt and pepper. Bake for 10 – 15 minutes, or until bubbly and golden, then serve the comté and goats’ cheese twice baked soufflé immediately. Add an extra sprinkle of comté cheese, if you like!

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Carefree Dinners

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G