Twice-baked Goat’s Cheese Souffle with Fennel and Calendula Salad

 

Australian Gourmet Traveller recipe for twice-baked goat’s cheese soufflé with fennel and calendula salad by Lochiel House chefs Monique Maul and Anthony Milroy.

What you will need

40 gm melted butter, plus extra for brushing

40 gm plain flour

250 ml (1 cup) milk, warmed

60 gm goat’s curd (see note)

20 gm (¼ cup) finely grated parmesan

1 tbsp each of finely chopped flat-leaf parsley and chives

3 eggs (70gm each), separated

1 eggwhite (from a 70gm egg)

  Goat’s cheese sauce 1 tbsp olive oil

2 garlic cloves, finely chopped

500 ml (2 cups) pouring cream

80 gm goat’s curd

1 tbsp finely grated parmesan

  Fennel and calendula salad 1 fennel bulb, thinly shaved horizontally

1 punnet lamb’s lettuce (mâche), trimmed

2 calendula flowers, petals only (see note)

½ lemon, juice only

1 tbsp extra-virgin olive oil

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