Twice-baked goats’ cheese soufflés with radish & watercress salad

Light, twice-baked goats’ cheese soufflés are first set in a water bath, then reheated under cream and parmesan. Serve with a sharp Dijon dressing, radishes and watercress.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring the milk, shallot, bay leaves and peppercorns to the boil in a pan. Set aside for 20–30 minutes to infuse, then strain, discarding the flavourings.

Step 2

Meanwhile, grease 6 x 120ml ramekins with butter and coat the insides with 20g of the parmesan.

Step 3

Preheat the oven to 180°C/Gas 4. Melt the butter in a non-stick pan, add the flour and cook gently over a low heat for 1 minute. Gradually beat in the milk and bring to the boil, stirring. The mixture will be quite thick. Stir in the cayenne pepper, egg yolks, goats’ cheese, ½ teaspoon of salt and some pepper, pour into a large mixing bowl and leave to cool slightly.

Step 4

Whisk the egg whites in a clean bowl into soft peaks. Gently fold them into the sauce. Spoon the mix into the ramekins, pop them into a small roasting tin and pour enough boiling water into the tin to come halfway up their sides. Bake for 16–18 minutes, until the soufflés are puffed up and set. Remove the ramekins from the water and leave the soufflés to sink and cool.

Step 5

To serve, heat the oven to 220°C/Gas 7. Carefully turn the soufflés out of the ramekins and arrange them upside-down in a large, lightly buttered baking dish. Season the cream to taste and pour over the soufflés, then sprinkle over the remaining grated parmesan and bake for about 12 minutes until the soufflés have puffed up again and the sauce is golden and bubbling.

Step 6

For the salad, whisk the mustard and vinegar together in a small bowl, then gradually whisk in the oil and season to taste. Toss the dressing through the leaves and radishes and serve with the hot soufflés.