Twice-cooked Goat’s Cheese Soufflé

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Preparation info

    • Difficulty

      Medium

Appears in

Classic Bull

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