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Goat Cheese Soufflé, with Salad Variations with Pear and Parma Ham

5 from 6 votes
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 207 kcal

Ingredients
 

Souffle

  • 200 ml Milk
  • 80 g Goat cream cheese
  • 4 Eggs
  • 1 pinch Salt
  • 30 g Butter
  • 50 g Flour
  • 100 g Goat cheese hard
  • 1 tbsp Food starch
  • 2 tbsp Ground hazelnuts

salad

  • 300 g Leaf salads
  • 2 Pears
  • 150 g Parma ham

dressing

  • 50 g Rapeseed oil
  • 20 g Walnut oil
  • 30 g Raspberry vinegar
  • 50 g Apricot jam
  • 1 tsp Instant broth
  • 100 g Orange juice
  • 1 pinch Salt and pepper

Chutney

  • 1 tbsp Sichuan peppercorns
  • 1 Clove of garlic
  • 20 g Ginger
  • 80 g Onions
  • 20 g Water
  • 250 g Raw cane sugar
  • 700 g Mango
  • 20 g Balsamic vinegar
  • 100 g Sultanas
  • 1 pinch Turmeric
  • 1 pinch Salt and pepper
  • 1 pinch Chilli from the mill

ciabatta

  • 1 kg Flour
  • 600 ml Water
  • 50 ml Oil
  • 20 g Salt
  • 1 pinch Sugar
  • 40 g Yeast fresh
  • 3 Sprigs of basil

Instructions
 

  • For the soufflé, first heat the milk with the goat cream cheese.
  • Separate the eggs and beat the egg whites with a pinch of salt until stiff.
  • Heat the butter and sifted flour until a topping forms on the bottom of the pan. Now stir the milk mixture with the burnt off until creamy (no longer on the stove, ideally pour it into another cold bowl).
  • Now stir in the eggs little by little until you get a nice creamy mixture.
  • Spread the firm goat cheese (small pieces) in the molds. Now fold in the egg whites and fill the buttered molds, "floured" with the hazelnut flour (previously lightly roasted in the pan).
  • Now fill the molds with the whipped cream to approx. 1 cm below the edge. Then bake on the lowest rack in the preheated oven (top and bottom heat: 200 ° C) for 20 minutes. Turn down to 180 ° C after approx. 15 minutes.
  • For the salad, wash the salads first. Peel the pears and cut into small pieces.
  • For the dressing, mix all the ingredients together with the hand blender.
  • For the chutney, first toast and chop the Szechuan pepper. Peel and chop the garlic, ginger and onions. Then briefly heat the garlic, onions and ginger with the water and sugar.
  • Now add the remaining ingredients and simmer for 45 minutes.
  • Make a liquid solution for the ciabatta from yeast, sugar and the water.
  • Put all the other ingredients in a bowl, pour in the yeast and sugar solution and use the dough hook of the mixer to form a smooth dough. Let the dough rise.
  • Then place on a baking sheet and let rise again. Finally bake for about 25 minutes at 200 ° C.
  • To serve on the plates, put some salad with dressing and serve the pear and ham on top. Serve the chutney and soufflé separately and serve with ciabatta.

Nutrition

Serving: 100gCalories: 207kcalCarbohydrates: 31gProtein: 5.2gFat: 6.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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