Soufflés have a reputation for being tricky to nail, but this straightforward recipe for a cheesy, fluffy goat’s cheese soufflé, by Melbourne's Ned’s Bake in South Yarra, guides you through the cooking process in under an hour.
“The goat’s cheese soufflé was an unexpected hit at Ned's Bake when we put it on the menu,” says owner Ned Radojcic. “The soufflé is quite rich and strong in flavour, so we serve it with a side of rocket salad at the cafe for some acidity too.”
He’d initially rejected the idea of serving a soufflé – “I thought no one would eat an old-school souffle dish from the ’90s,” he says, now happily admitting he was wrong.
The dish is one of more than 130 featured in Brunch in Melbourne, a new charity cookbook filled with recipes for iconic brunches from cafes, restaurants and bakeries around the city, including Liminal, St Ali, Cibi and Bentwood.
Double-Cooked Goat’s Cheese Soufflé
Cooking time: 55 minutes plus cooling time
Preparation time: 30 minutes
80g butter, coarsely chopped
80g plain flour
380ml warm milk
140g goat’s cheese
4 eggs, separated
500ml pouring cream
Pre-heat oven to 180°C. Melt butter in a saucepan over medium-high heat, add flour and stir continuously until sand coloured (2–3 minutes). Gradually add milk, beating continuously until smooth, then stir continuously until thick (2–3 minutes).
Add 100g goat’s cheese, stir to combine, remove from heat and stand to cool slightly (2–3 minutes). Stir in egg yolks until smooth and combined, season to taste.
Whisk egg whites with a pinch of salt until firm peaks form, then fold one-third into cheese mixture. Fold cheese mixture through remaining egg whites and divide among 6 buttered and floured metal dariole moulds (200ml), smoothing the tops.
Place moulds in a roasting pan. Pour in boiling water till it comes halfway up the sides, then bake at 180°C until soufflés are puffed and golden (25–30 minutes). Cool in moulds for 10 minutes, then run a small knife around the sides and turn out onto a tray lined with baking paper. Cover and refrigerate until required. Soufflés will keep refrigerated for 2 days.
Transfer soufflés to heat-proof bowls, pour over cream, scatter with remaining goat’s cheese and bake at 180°C until golden (20–25 minutes). Serve hot.