Twice-baked goat’s cheese, Manchego, and chive soufflé
SERVES 6 //PREP TIME 15 MINS //COOK 55 MINS (PLUS COOLING)
Featuring Manchego that has been aged for 12 months, and goat’s cheese, this soufflé is rich in flavour and technique. “At this age the Manchego has intense, nutty and buttery characteristics,” says Simon Johnson’s cheese expert, Victoria Lush.
100 gm unsalted butter, chopped, plus extra melted, for greasing
100 gm (⅔ cup) plain flour
500 ml (2 cups) milk, warmed
1 tsp Dijon mustard
80 gm soft goat’s cheese
100 gm finely grated 12-month Manchego, plus extra to serve
2 tsp finely chopped chives
4 eggs, separated
180 ml (¾ cup) pouring cream
ASPARAGUS SALAD
2 bunches asparagus, trimmed, shaved
½ cup each chervil and small flat-leaf parsley leaves
½ cup chopped chives
2 tbsp lemon juice
1 tbsp extra-virgin olive oil Micro red-vein sorrel, to serve
1 Preheat oven to 180˚C. Grease six, 250ml dariole moulds or ramekins with extra melted butter; refrigerate until needed.
Melt butter in a saucepan over medium heat, add flour and stir continuously until sandy coloured (3-4 minutes). Gradually add milk, mustard and goat’s
