Goat cheese and thyme leaf soufflé from Darina Allen's Ballymaloe Cookery Course by Darina Allen

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Notes about this recipe

  • ALawson25 on February 06, 2023

    Bake this soufflé until golden and puffy in a shallow oval dish instead of the traditional soufflé bowl; it makes a perfect lunch or supper dish. Made by two iconic Irish cheesemakers, Jane Murphy from East Cork and Siobhán Ní Gháirbhith near Inagh just south of the Burren in Co. Clare. Serves 6 75g (3oz) butter 40g (1 1/2 oz) flour 300ml (10fl oz) cream 300ml (10fl oz) milk a few slices of carrot sprig of thyme, a few parsley stalks and a little scrap of bay leaf 1 small onion, quartered 5 eggs free range organic, separated 110g (4oz) crumbled goat cheese, Ardsallagh or St. Tola’s goat cheese 75g (3oz) Gruyére cheese 50g (2oz) mature Coolea farmhouse cheese, grated (Parmesan may also be used) a good pinch of salt, cayenne, freshly ground pepper and nutmeg 2 teaspoons fresh thyme leaves Garnish thyme flowers if available 30cm (12 inch) shallow oval dish (not a soufflé dish) or 6 individual wide soup bowls with a rim Preheat the oven to 230°C/450°F/Gas Mark 8. Brush the bottom and sid

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