In Seasoning: Spring Herb and Goats Cheese Soufflé
Reminiscences on soufflé-watch: How we got the shot, and the recipe from Seasoning
“…the result was incredible - beautifully golden on top, the inners bursting out to reveal flecks of herbs and the white of goats cheese. It was absolutely delicious, light, yet it had layer upon layer of flavour. The hardest thing about it was getting everyone to sit at the table in time for it to be pulled from the oven and served immediately.”
Melissa Thompson, Cooks the Books feature, Good Food magazine
I am as happy that Melissa loved this soufflé as I am by the fact she took notice of my urging to get your gang seated way before the soufflé is served. Because as I say in the introduction to the recipe (gifted to you below): a soufflé will not fail so long as you follow the recipe to the letter. Just don’t go messing around with it and then come telling me it didn’t work.
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