Twice baked green barn goat’s cheese soufflé

Liam Howes – Head chef at the Seaview Hotel Restaurant and Bar
A light fluffy twice baked soufflé that can be made ahead of time

Serves 4
150ml of Green Barn goat’s milk
150g soft Green Barn goat’s cheese plus 10g for second baking
20g butter
20g flour
1 Isle of Wight egg yolk
8 Isle of Wight egg whites
Pre-heat oven to 140 C

Four 5oz ramekins, well buttered.
A roasting dish big enough to sit the ramekins in
Baking tray lined with parchment

In a medium sized pan over a low heat melt the butter, add the flour and make a glossy roux sauce.
Slowly add the milk and whisk until smooth. When fully incorporated take the sauce off the heat and add the goats cheese and the egg yolk and mix everything thoroughly together, taste to check the seasoning. Transfer the mixture to a large mixing bowl.
Next, the egg whites should go into another clean bowl and be whisked up to soft peaks. Add the whites a third at a time, the first third can be beaten into the sauce but the rest fold gently in figures of 8 so as not to lose the air.
Now divide the mixture between the buttered ramekins, place them in the roasting tin and pour about 1 cm of boiling water straight from the kettle into the tin.
Place the roasting tin on a high shelf in the oven and bake the soufflés for 25 minutes at 140C or until they are set and feel springy in the centre.
Remove them from the roasting tin straight away, then cool for 10 minutes. Run a knife around each ramekin and turn the soufflés out on to a baking tray lined with parchment. At this point you can chill in the fridge until needed or freeze for up to a month remember to defrost fully before reheating
To serve the soufflés, pre-heat the oven to 180°C.
Crumble the 10g of reserved goats cheese over the top of the soufflés and then pop the baking tray into the oven on the middle shelf and bake for 6 minutes or until they’re puffy, well-risen and golden brown.
When they are ready serve straight away

This light soufflé goes well with a salad or for a dinner party team them up with a watercress velouté and black olive crumb.

The Green Barn, based in Bouldnor, is the Island’s first and only, commercial Goat Dairy. It is a family run business producing a range of fresh, artisan Goat Produce. Their 90 strong herd is mainly British Saanen, with Golden Guernseys, British Toggenburgs, British Alpine and Anglo Nubian. The herd are free to graze outside all year.