Name: Twice-cooked Goat’s Cheese Soufflé
Cuisine: United Kingdom
Ingredients: salt and freshly ground black pepper; hazelnut or olive oil; 50 g mature goat’s cheese, grated; 25 g fine stale breadcrumbs (done in the food-processor bowl); 1 tbsp finely chopped toasted hazelnuts (done in the food-processor bowl); 50 g flour; 3 eggs; 100 g fresh goat’s cheese; 50 g butter; 1 bay leaf; 1 medium onion, thinly sliced; 12 black peppercorns; 4 tbsp grated Parmesan, Gruyère, or Cheddar; 550 ml milk; a large sprig of thyme

Preparation info

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

This has been a fixture on the menu at Blandford Street since it opened in 1989. The notion of serving a soufflé unmoulded came from Peter Kromberg, chef at Le Soufflé in the London Intercontinental Hotel, and from there it seemed logical to make it in advance and just heat it through and sauce it when it was ordered. As chefs came and went at Blandford Street they varied its presentation but the soufflé remains the same. It can perfectly well be made with soft goat’s cheese, but it has mor