Name: Goat’s cheese soufflés with vanilla-poached peach
Yield: Serves 6–10, depending on the size of your ramekins
Ingredients: 150 ml water; 180 g hard goat’s cheese (skin removed), broken into pieces; 150 ml white wine; 40 g plain flour; 60 g unsalted butter at room temperature, plus extra to brush the ramekins; 5 medium free-range egg whites; 1/3 tsp salt; 1 bay leaf; 280 ml milk; 4 medium free-range egg yolks; 3 tbsp double cream per soufflé, if reheating; ½ vanilla pod, split and seeds scraped out; 150 g caster sugar; ½ tsp black peppercorns; 2–3 medium peaches, peeled; 60 g ground hazelnuts; ½ onion, studded with a few cloves

Preparation info

Serves
6–10
, depending on the size of your ramekins

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

Back in the 1990s I was the pastry chef at Launceston Place, a restaurant in London that was regularly haunted by politicians, English nobility and, most notably, by Princess Diana. In those days – and how dated this seems now – they had a delicious double-baked goat’s cheese soufflé starter. It never came off the menu and had also become a regular feature in many other restaurants. The only variation allowed was the sweet seasonal condiment that came with it. This is my li