Goat Cheese Souffle with Blueberry Lavender Coulis and Pistachio Brittle

As I promised last post I have concocted a souffle that would hopefully; Christmas miracle permit catch the fancy of a certain celebrity chef from the land of the midnight sun. Now I have to admit if it wasn’t for the hilarious nostalgic memory I would not be wasting my otherwise pre occupied time with this souffle business, Christmas is a most excellent time to concoct and experiment.

I don’t quite understand the function or even the form of a souffle, it reeks of elitism and aesthetic obsession. Why else would you create something so needlessly expensive that needs to be obsessed over at each step of it’s production to ensure it arrives at the customers table un fallen other than to say look how posh we are. When you could serve oh I don’t know a pudding cake which can have a very similar texture to a fallen souffle which is going to fall after the first bite anyway. Form and Function is the precipice of perfection.

beutyServes 6

Blueberry Lavender Coulis

blueberries 1pound
lemon juice 1tsp
water 250ml
sugar 4tbs
lavender 2.5 tsp
vanilla 1tsp
butter 3tbs

Pistachio Brittle

sugar 1/2cup
corn syrup 1/4cup
chopped pistachios 1/2cup
butter 1/2tbs
salt 1/2tbs
baking soda 1/2tsp

Goat Cheese Souffle

butter 60g
flour 60g
milk 375ml
goat cheese 100g
eggs 3
sugar 3tbs
lemon juice 1/2tsp

Lets start with the coulis, simply place all of the ingredients in a pot and bring it to a simmer, cook for 15 minutes until the mixture has thickened into a syrup, place aside until serving..

For the pistachio brittle clean one medium sauce pot, a sugar thermometer, and a heat proof spatula with salt and lemon juice. Place all the ingredients except for the butter, pistachios, & baking soda in the pot, gently stir the ingredients together but do not stir again until the mixture reaches 180 degrees Celsius, place some parchment paper on a baking sheet. Once the mixture reaches 180 remove the pot from the heat and add the chopped pistachios and butter. Stir until the butter is incorporated and then add the baking soda, quickly stir it in and poor it out onto the pan. Place some where dry to cool down; to much humidity will cause the brittle to get sticky.

Now for the souffle start by pre heating your oven to 400 degrees Fahrenheit. Then butter your ramekin or whatever dish you would like to use (french onion soup bowls work nicely) place a few tbs of sugar in the dish and spread it around as you would flower in a cake pan. Separate the eggs and place the whites near your oven vent to warm. Melt the butter in a small sauce pan, once melted whisk the flour into the butter, continue whisking until you have formed a thick roux. Add the milk and mix it in, continue stirring until the mixture thickens and reaches a simmer, mix in the goat cheese and temper in the egg yolks, place in the fridge to cool until needed.

If you whip your egg whites by hand they should be done by the time the goat cheese mixture is cool, add 1/2 tsp of lemon juice to the egg whites and whip to soft peaks, slowly add 3 tbs of sugar and continue to whip to stiff peeks. By know the goat cheese mixture should be luke warm, gently fold the egg whites into the mixture and deposit into your souffle dishes, they should be three quarters full. Place immediately into the oven and bake for 10 to 15 minutes do not open the oven until the souffles are evenly golden brown on top and fully risen.

Serve immediately with the blueberry coulis and pistachio brittle.

 

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