One of my lovely readers expressed an interest in this recipe after seeing it mentioned in my Christmas post. This is a recipe that we acquired on our cruise on the Seabourne Pride. That cruise line has a policy that if you like something you eat, you can tell the purser’s office and the recipe will appear in your morning’s messages the next day. We loved this when we ate it aboard, and have found it to be quite wonderful and not difficult to prepare.
This recipe is good enough it warranted purchasing the small ramekins for preparing individual portions, so it must be pretty fine fare.
This recipe is designed to make four portions. We stretched it to five portions and it worked fine.
TWICE BAKED GOAT CHEESE AND GARLIC SOUFFLE
SOUFFLE INGREDIENTS:
15 grams of butter
15 grams of flour
75 ml of milk
2 cloves garlic minced
dash of nutmeg
90 grams of goat cheese
2 eggs, separated
salt and pepper
SOUFFLE PREPARATION:
Warm the milk with the garlic and a little nutmeg. Mix the butter with the flour and bind the milk to a sticky mass. Blend in the cheese. Remove from the heat and blend in the egg yolks. Season to taste.
Beat the egg whites with a little salt to stiff peaks. Fold the egg whites into the cheese mixture.
Divide into molds which have been brushed with butter and dusted with flour. Place molds in baking pan, add one inch of boiling water to the baking pan. Bake at 250° F for 50 minutes.
Unmold onto individual serving plates. Prepare garlic cream sauce while the souffles are baking.
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GARLIC CREAM SAUCE INGREDIENTS:
100 ml milk
150 ml cream
about a teaspoon of roasted chopped garlic
80 grams of grated gruyere cheese
SAUCE PREPARATION:
Simmer milk, cream and garlic for 8 to 10 minutes until slightly thickened. Stir in grated cheese. Allow to cool slightly.
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ASSEMBLY:
Pour garlic cream over top of each souffle. Add a little more cheese if you like. Place in a hot under a preheated broiler for a few minutes until the top and edges are slightly brown. Serve immediately.
Note: I use four inch ceramic ramekins. Line the bottom with parchment paper that has been buttered and floured. This makes it easier to unmold the souffles. Peel the parchment off gently immediately after unmolding the souffle.
These souffles are cooked at such a low temperature they do not brown during the original cooking period, so don’t sit there and wait for them to do that.
(Compliments of Chef Marcus, Seabourne Pride)
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Another note from me: Any left over sauce makes a quite wonderful dip for french bread.
My, my, that sounds wonderful. I can imagine that sauce being heavenly.