If ever a dish was made to complement wine, this elegant goat’s cheese soufflé would be a very strong contender.
One of the perennial favourite dishes in our restaurant, it’s easy to see why some customers regard this soufflé with a glass of our 2014 Pennon Hill Sauvignon Blanc as one of life’s great pleasures.
But here’s something you may not know: while soufflé has a reputation associated with high-end dining and being tricky to make, it is in fact, pretty straightforward.
Goat’s Cheese and White Wine – A Fantastic Combination
If you’re looking to impress friends and family at your next dinner party, consider this soufflé, expertly made by our acclaimed chef, Barry Davis.
Barry shares his recipe for Twice Baked Goat’s Cheese Soufflé.
Make sure you watch the video as he talks you through the preparation and first baking of the soufflé.
He uses goat’s cheese from the fantastic Main Ridge Dairy, which is situated on the Mornington Peninsula not far from Montalto. When you taste it with our Pennon Hill Sav Blanc, you’ll see why we believe wine and cheese from the same region have an uncanny ability to work together.
You can serve your soufflé with asparagus and a hazelnut truffle dressing, as in the video, or with fresh tomatoes and homemade chutney – as suggested in the recipe below. Either is a delightful complement.
Keep in mind that this recipe is designed for dinner parties, as it serves six as an entrée.
Also, it’s important to serve your soufflé straight from the oven when it’s hot and puffy, and at it’s most impressive. Once a soufflé cools it will start to deflate.
Of course, if you’d rather not make your own, you’re always welcome to visit our restaurant at Montalto.
To complement your stunning soufflé, we’d suggest a fruity Sauvignon Blanc with clean flavours and crunchy acidity.
This works well with the dish, particularly when asparagus forms part of the flavour profile.
When matched with a creamy goat cheese, Sauvignon Blanc’s beauty is its ability to cut through the richness of the goat’s milk and prepare the palate for another bite.
Check out our 2014 Pennon Hill Sauvignon Blanc – it’s the perfect accompaniment.
Twice-Baked Goat’s Cheese Soufflé
Makes 6 soufflés
2 pinches ground nutmeg
50gm dijon mustard
6 egg yolks
100gm Goat’s cheese
70gm blue cheese
1/2 bunch chopped parsley
6 egg whites
100gm gruyere cheese
100gm crème fraîche
1 pinch ground nutmeg
Salt and pepper
- Start by warming milk and nutmeg together in a pot. In a wide base pan, start melting butter over heat, add flour and cook gently while stirring continuously.
- When the milk is hot, and the butter and flour have formed a light roux, start adding milk to the roux and keep stirring until all the milk is combined, and you have a thick white sauce in the pan.
- Let the sauce lightly cool – then add mustard, Goat’s cheese, blue cheese, parsley and egg yolks.
- When all are combined, transfer to a large bowl.
- Whip egg whites into soft peaks and fold through mix, then spoon into moulds that have been sprayed with oil and floured.
- Place in preheated oven at 150C in water bath for 20 minutes.
- Once cooked, remove from oven and allow to set for 10 minutes. Then remove the mould and place on greaseproof paper. At this stage, the soufflés can be placed in the fridge until needed.
- To twice-bake, mix together gruyere, crème fraîche, nutmeg, and salt and pepper.
- Place on top of soufflés, and put the soufflés in the oven at 170C for 10 minutes or until golden brown and warm on the inside.
- Serve with fresh tomatoes or homemade chutney.