Goat’s Cheese and Hazelnut Souffles

Name: Goat’s Cheese and Hazelnut Souffles
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: a pinch of grated nutmeg; 225 g (8 oz) soft goat’s cheese; salt and pepper; 50 g (2 oz) butter; 50 g (2 oz) plain flour; 300 ml (½ pt) single cream; 50 g (2 oz) roasted hazelnuts, chopped; 2 tbls grated Parmesan cheese; 4 egg yolks; 2 tbls dried breadcrumbs; 300 ml (½ pt) milk; 1 tsp chopped thyme; 6 egg whites melted butter

Preparation info

Serves
8

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

50 g (2 oz) butter
50 g (2

Europe
United Kingdom
Starter
Vegetarian

Method

Make a roux with the butter and flour, then add the cream and milk. Cook the sauce thoroughly for 4—5 minutes and set aside to cool. Season and add the thyme and nutmeg. Stir in the yolks and cheese. Whip the egg whites until stiff and fold into the sauce.

Preheat the oven to 220°C/425°F/Gas Mark 7<