Brie and goat's cheese soufflé recipe

Coranne Denham shows us how to make perfectly light and fluffy brie and goat's cheese soufflé on Come Dine With Me Edinburgh

Ingredients

  • 3 tbsp olive oil
  • 2 tbsp tomato puree
  • 2 garlic cloves, peeled and crushed
  • 400g can chopped tomatoes
  • Small handful fresh thyme leaves
  • Softened butter, for greasing
  • 50g butter
  • 50g flour
  • 300ml milk
  • 4 medium free-range eggs, separated
  • 225g cheese, mixed brie and goat's cheese
  • 300ml single cream
  • 3 tbsp olive oil
  • 2 tbsp tomato puree
  • 2 garlic cloves, peeled and crushed
  • 400g can chopped tomatoes
  • Small handful fresh thyme leaves
  • Softened butter, for greasing
  • 50g butter
  • 50g flour
  • 300ml milk
  • 4 medium free-range eggs, separated
  • 225g cheese, mixed brie and goat's cheese
  • 300ml single cream

METHOD

How to make brie and goat's cheese soufflé

1. Heat the oil in a large saucepan and stir in the tomato puree and garlic. Cook for a few seconds over a medium heat then add the tomatoes and thyme leaves. Bring to the boil. Reduce the heat and simmer gently for 35-45 minutes until the sauce is well reduced and thick, stirring regularly, especially towards to the end of the cooking time. Leave to cool.

2. Base-line 8 ramekin dishes with baking parchment and grease with butter. Melt the 50g butter in a medium non-stick saucepan and stir in the flour. Cook for 1 minute then gradually add the milk and bring to a gentle simmer. Cook for 3-4 minutes until smooth and very thick, stirring constantly. Remove from the heat and leave to cool for 5 minutes. Preheat the oven to 180°C/Gas 4.

3. Beat the egg yolks and cheeses into the sauce and transfer into a large bowl. Whisk the egg whites until stiff and fold into the sauce with a large metal spoon. Pour into the ramekins until half full. Add a good spoonful of the thickened tomato sauce to each ramekin and then top up with the remaining egg mixture.

4. Place the ramekins in a small roasting tin. Add enough just-boiled water to rise halfway up the sides of the dishes. Bake for 20-30 minutes until well risen and firm on top then remove from the oven and leave to cool. (The soufflés can be frozen at this point.)

5. When ready to serve, preheat the oven to 200°C/Gas 6. Run a knife around the edge of each soufflé and turn into shallow ovenproof dishes. Remove the baking parchment. Pour cream over each soufflé and bake for 20 minutes. Garnish with herbs or small salad leaves.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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Tuesday 13 October 2009
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