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Goat's Cheese and Walnut Soufflés

Goat's Cheese and Walnut Soufflés

Serves 8

Lewis Road butter, to grease ramekins
Parmigiano Reggiano , finely grated
60g Lewis Road Creamery Butter 
60g Girolomoni '00' flour
400ml milk
80g Buchette de Chèvre Cendrée
1 Tbsp fresh thyme
70g , toasted
1 lemon, zest and juice
4 free-range eggs, seperated

Grease 8 ramekins with the butter and coat with the finely grated Parmigiano.

Melt the butter, and then add the flour. Cook, while stirring, till the mixture comes away from the side of the pot. Add the milk stirring constantly to remove any lumps. Allow the sauce to cook for 10 minutes on low heat. Remove from heat and add chopped goat’s cheese, thyme, walnuts, lemon zest and juice. Stir through the egg yolks. Whisk the whites to a soft peak and fold into the base mixture. Gently spoon into the ramekins and cook at 180ºC till the tops spring back when lightly touched – approximately 10-15 minutes.

Serve with a green salad, or fresh steamed asparagus, beans and broccoli.

Alternatively spoon the mixture into greased mini muffin tins and cook till they spring back. Remove from the oven and allow to cool slightly. Turn out and serve as cocktail bites.


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