Spinach and goat’s cheese soufflé Recipe | 4Food

Gordon Ramsay

Date Published:: 12/05/2008

Known as a challenging dish, Gordon’s version of a soufflé packs a taste punch with its goat’s cheese and parmesan flavour.

Serves 8

Ingredients

Softened butter, to grease the dishes
500g baby leaf spinach, washed
Sea salt and freshly ground black pepper
3 tbsp olive oil
1 banana shallot, peeled and finely chopped
2 garlic cloves, peeled and finely crushed
40g plain flour
Pinch of cayenne pepper, or to taste
250ml semi-skimmed milk
200g soft goat’s cheese
2 tbsp finely grated Parmesan
4 large eggs, separated

Method: how to make Spinach and goat’s cheese soufflé

1. Heat the oven to 200˚C/Gas 6. Brush 8 ramekins, 150ml capacity, with very soft butter, using upwards strokes. Set them on a baking tray, chill for 15 minutes, then repeat with another coating of butter.

2. Set a large pan over a medium-high heat. When hot, add the spinach and some seasoning. Stir for a few minutes until the leaves have wilted, adding a tiny splash of water as necessary. Tip into a colander set over a large bowl. Cool slightly, then wrap the spinach in a clean tea towel and squeeze out the excess moisture. Chop finely and set aside.

3. Heat the olive oil in a medium saucepan and add the shallot and garlic. Stir over a medium heat for 4–6 minutes until soft. Add the flour and cayenne pepper and stir over a low heat for 3–4 minutes to cook out the flour. Gradually whisk in the milk. Simmer and stir for a few more minutes until the mixture becomes quite thick. Transfer to a large bowl and cool slightly.

4. Whisk the cooled soufflé base until its smooth then mix in the egg yolks, add the chopped spinach and mix well. Crumble in the goat’s cheese, add the Parmesan and a little seasoning and stir to combine. Set aside.

5. Beat the egg whites in a clean bowl with an electric whisk to firm peaks, then fold into the spinach and cheese mixture until just combined. Spoon into the prepared ramekins and tap gently on the work surface to get rid of any large air pockets, make sure there is no mixture round the edges of the ramekin. Bake for 13–15 minutes until risen and golden brown on top. Serve immediately, with a simple side salad.