Twice-Baked Goat Cheese Soufflés with Watercress and Oven-Dried Tomatoes

Name: Twice-Baked Goat Cheese Soufflés with Watercress and Oven-Dried Tomatoes
Yield: Serves 6
Ingredients: 6 ripe Roma or other tomatoes, oven-dried and cut into large dice; 2 large bunches watercress, woody stems discarded; 2 tablespoons mixed chopped fresh herbs, such as parsley, chives, and tarragon; 4 eggs; 2 cups light cream or half-and-half; 1 tablespoon freshly grated Parmesan cheese; 4 tablespoons flour; 5 tablespoons butter; Salt and freshly ground black pepper to taste; 4 ounces fresh soft goat cheese; 1 teaspoon finely grated lemon zest; 1½ cups warm milk

Preparation info

Serves
6

Difficulty
Medium

Appears in

Cooking One on One

By John Ash

Published 2004

About

The preparation of this soufflé mixture is the same as for the cheese and chocolate soufflés. I’ve condensed the instructions here, but you can refer to those recipes if you need a little more support. The technique of twice-baking is a little different in that you first bake the soufflés in a water bath. The resulting texture is more pudding-like than the Basic Cheese Soufflé.

Ingredients

Main course
Savoury
Vegetarian

Ingredients

Method