Master the art of pairing Te Koko with a twice-baked soufflé. Learn to craft a light and airy soufflé and delight your senses with this harmonious pairing.
Serves 2
25g butter, plus extra for greasing the moulds
50g baby spinach
1 large egg
20g flour
140mls full fat milk, warmed
50g soft goats cheese
1 tablespoon finely grated parmesan
1 tablespoon chopped chives, plus a little extra for garnishing
1⁄2 teaspoon Dijon mustard
1⁄2 cup cream
4 tablespoons freshly grated parmesan
1) Generously butter 2 dariole or soufflé moulds with 200mls capacity. Put the moulds into the fridge while you prepare the soufflé.
2) Wash the spinach and drain well. Wilt in a hot pan, the set aside to cool. Squeeze out excess moisture, and finely chop. Set aside.
3) Separate the egg and set aside.
4) Preheat the oven to 170°C fan bake.
5) Melt the butter in a small saucepan and add the flour. Cook on a medium heat for 2-3 minutes, stirring constantly until the flour is golden and nutty. Slowly add the milk a little at a time, reduce the heat and whisk until thickened and smooth. Cook for 3-4 minutes, stirring constantly to cook the flour.
6) Remove from the heat and stir through the goats cheese, parmesan, chives and Dijon mustard. Allow to cool for 10 minutes, then whisk in the egg yolk until smooth. Season with salt and freshly ground black pepper and stir through the spinach.
7) Whisk the egg white to soft peaks. Fold a third of the mix through the goat cheese mix. Repeat two more times. Spoon the mix into the prepared moulds and smooth off the tops with a knife.
8) Line a small baking dish with a clean tea towel (to stop the moulds from moving around, and to keep them from burning on the base). Put the moulds into the dish and pour hot (not boiling) water into the baking dish until it comes up halfway up the sides of the moulds.
9) Bake for 20-25 minutes until they have risen and are golden on top. Remove from the oven and take the moulds out of the water. Leave for 10 minutes. They will deflate slightly. Run a small knife around the edge of the moulds and turn out onto a baking paper lined tray. Cover and refrigerate until required. They will keep for 2 days.
10) When ready to cook, preheat the oven to 180°C fan bake.
11) Put the soufflés in individual heatproof dishes. Pour 1⁄4 cup of cream over each soufflé and scatter 1 tablespoon of parmesan over each soufflé.
12) Bake for 15-20 minutes until golden. Scatter over the remaining parmesan and chives and serve immediately with a crisp green salad alongside.