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

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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.