There is no showstopper quite like the soufflé and those served in Celebrity’s Murano restaurant top the bill in terms of indulgence. Recreate them at home and prepare to amaze your guests with cheesy, gooey goodness. Serves 6
INGREDIENTS
For the soufflé
170g unsalted butter
170g plain flour
2 litres full fat milk
500g soft goat’s cheese
200g parmesan, grated
½ bunch fresh parsley
1 bunch fresh chives
10 large eggs, yolks and whites separated
For the parmesan cream
700ml double cream
350g parmesan, grated
For the smoked tomato coulis
1 tbsp shallots, chopped
2 cloves garlic
1 tbsp olive oil
3 large tomatoes
1 tbsp granulated sugar
1 tsp fresh basil, chopped
2 sprigs fresh thyme
200ml white wine
500ml vegetable stock
INSTRUCTIONS
To make the soufflé, preheat the oven to 110°C. Make a bechamel sauce with the butter, flour and milk then pass through a fine sieve. Let cool, then mix in the goat’s cheese, Parmesan, parsley and chives.
Gently fold in the egg yolks. Beat the egg whites until soft peaks form, and gently fold into the mixture. Butter six soufflé moulds and place on a baking sheet. Spoon the mixture into moulds. Bake for 8 minutes. Let cool and reserve.
To make the Parmesan cream, combine Parmesan cheese, cream and bring to a simmer, remove, blend in a blender and set aside in a small sauce pot.
For the smoked tomato coulis, in a saucepan, sweat shallots and garlic with olive oil. Add the diced tomatoes, granulated sugar, basil and thyme; cook for 1 minute.
Deglaze with white wine, add the vegetable stock, and simmer for 45 minutes. Adjust the seasoning with salt and pepper to taste, strain through a fine sieve. Let cool and reserve.
To plate each serving, pour ½ cup parmesan cream in a soufflé cup. Place a soufflé in the centre of the cup and bake for 7 to 10 minutes or until bubbly at 175°C.
Once cooked, drizzle the tomato coulis around the soufflé, then the basil and pesto oil.