St. Maure Cheese Souffle
The Loire Valley is the bread basket of France and the home to a number of chateaux. But the region is also known for its cheese, especially the goat cheese of St. Maure. Not only will you visit this goat cheese farm during our cooking vacation “A Culinary Adventure at Le Calabash Cooking School,” but you’ll also work with the cheese in the kitchen to make such recipes as this delicious cheese soufflé.
Of this soufflé, Chef Sidney says, “What we love about this recipe is the fact that you can take the 175g (6.25 ounces) of goat cheese and change the ingredients so as to create your own soufflé with the use of many ingredients, not only cheese. Try using 90g (2.25 ounces) cheese as your base and then incorporating walnuts, bacon, smoked salmon, Mediterranean style vegetables, and complementing cheeses.”
Please contact us for details on this or any of our culinary vacations in France.
4 eggs, separated
175g (6 1/4 ounces) St Maure Goats cheese, or cheese of your choice
225ml (8 fl. ounces) milk
¼ inch onion slice
1 bay leaf
Grating of nutmeg
6 whole black peppercorns
40g (1 oz) butter
40g (1 oz) plain flour
150ml (5 1/2 ounces) double cream
6 sprigs watercress
1. Preheat the oven to 180°C/Gas 4 (350°F).
2. Heat milk, onion, bay leaf, nutmeg and peppercorns in a medium saucepan until the milk reaches simmering point, then strain into a jug, discarding the rest now.
3. Rinse out saucepan and melt butter in it. Add the flour and stir to a smooth, glossy paste, and cook this for 3 minutes. Continue to stir until it turns a pale straw color.
4. Gradually add the milk whisking all the time until the sauce is thick and cleanly leaves the sides of the pan.
5. Season lightly and cook on the lowest heat possible for 2 minutes.
6. Remove from heat and cool slightly, then beat in the egg yolks one at a time. Crumble 110g (3 3/4 ounces) of the cheese into the mixture and stir until most of it has melted.
7. Put a kettle on to boil and in a clean bowl whisk the egg whites to soft peaks. Fold in a spoonful to the cheese sauce to loosen it. Fold sauce into the egg white using a large metal spoon and a cutting and folding motion.
8. Divide the mixture evenly between the lightly buttered ramekin dishes. Put them on the baking tin and place on the center shelf of the oven, and then pour in about ½ inch boiling water into the tin. Bake the soufflés for 20 minutes then transfer to a cooling rack.
9. When almost cold run a small palette knife around the edge of each ramekin and carefully turn out each soufflé into the palm of your hand and then place them right way up onto a lightly greased baking tray.
10. Dice the remaining cheese into ¼ inch cubes and sprinkle on top of the soufflés and place in the preheated oven for 30 minutes.
11. Two to three minutes before serving, spoon a tablespoon of cream over each soufflé and return to the oven for 3 minutes. Serve immediately and garnish with a sprig of watercress.