The Royal Chef At Home: Easy Seasonal Entertaining

TWICE BAKED GOAT CHEESE SOUFFLÉS

MAKES 6 SOUFFLÉS

CHERRY FENNEL JAM 1 fennel bulb, finely chopped 1 small onion finely diced 1 cup fresh cherries, pitted and chopped cup light brown sugar ½ cup apple vinegar

2 teaspoons Dijon mustard 1 teaspoon finely chopped fresh thyme leaves Salt and pepper to taste 8 ounces goat cheese, crumbled ¾ cup heavy cream (for the twice baking) 1 teaspoon finely chopped fresh thyme leaves 2 cups baby arugula

½ stick softened unsalted butter for greasing the ramekins ½ cup grated parmesan cheese for lining the ramekins 3 ½ tablespoons unsalted butter cup all purpose flour 1 cups milk 4 eggs (separated) Pinch of grated nutmeg

½ teaspoon fennel seeds salt and pepper to taste

1 Preheat the oven to 375ºF and butter six ¾ cup ramekins. Line the ramekins with the grated cheese. 2 In a saucepan, melt the butter and whisk in the flour. Gradually add the milk and then bring the mix to a boil. Remove the pan from the heat and add the egg yolks, nutmeg, mustard, 1 teaspoon of thyme, salt and pepper and of the cheese and whisk until the cheese is melted. 3 Beat the egg whites until stiff and fold into the soufflé mix with the remaining goat cheese. Divide the mixture between the ramekins and arrange on a large baking sheet so that the edges of the ramekins are not touching. Add hot water to the baking sheet to reach halfway up the sides of the ramekins and bake in the middle of the oven until slightly puffed and golden brown, about 15 minutes. 4 Cherry Fennel Jam In a large pan add all of the jam ingredients and simmer with a lid on for

about 40 minutes stirring occasionally. Cook until the liquid has reduced and the fennel, onion and cherries are soft. Set aside to cool. 5 At this stage the soufflés may either be served straight away or used later and “twice baked” If the latter, then continue with directions below. 6 Remove from the oven and let the soufflés sink back into the ramekins for about 30 minutes. 7 Increase the oven temperature to 425ºF. Lightly butter a baking sheet, carefully un-mold the soufflés and invert onto the baking sheet. Bake the soufflés until slightly puffed and heated through—about 5 minutes. While the soufflés are baking, bring the cream with the remaining thyme to a boil in a small pan and reduce slightly. 8 Transfer the soufflés to plates and spoon 2 tablespoons of cream over each. Sprinkle arugula leaves over the top and drizzle with the cherry fennel jam.

178 THE ROYAL CHEF AT HOME