Gordon Ramsay's Spinach and goat's cheese soufflé
- Cooking Time: about 15
- Servings: 8 ramekins
- Preparation Time: 15-20
- Softened butter, to grease the dishes
- 1 lb baby leaf spinach, washed
- Sea salt and black pepper
- 3 tbsp olive oil (or butter)
- 1 banana shallot, peeled and finely chopped
- 2 garlic cloves, peeled and finely crushed
- 40g / 1 heaping tbsp plain four
- A pinch of Cayenne pepper, or to taste
- 250ml / 3/4 cup semi-skimmed milk
- 200g / 1 cup soft goat's cheese
- 2 tbsp finely grated Parmesan
- 4 large eggs, separated
- Heat the over to 200°C / 390°F / gas mark 6. Brush 8 ramekins, 150ml capacity, with very soft butter, using upward strokes. Set them on a baking tray, chill for 15 minutes, then repeat with another coating of butter.
- Set a large pan over a medium-high heat. When hot, add the spinach and some seasoning. Stir for a few minutes until the leaves have wilted, adding a tiny splash of water as necessary. Tip into a colander set over a large bowl. Cool slightly, then wrap the spinach in a clean tea-towel and squeeze out the excess moisture. Chop finely an set aside.
- Heat the olive oil in a medium saucepan and add the shallot and garlic. Stir over a medium heat for 4-6 minutes until soft. Add the flour and Cayenne pepper and stir over a low heat for 3-4 minutes. Gradually whisk in the milk. Simmer and stir for a few minutes until the mixture becomes thick. Transfer to a large bowl and cool slightly.
- Crumble the goat's cheese into the mixture, then add the Parmesan and a little seasoning and stir to combine. Mix in the spinach and and egg yolks. Set aside.
- Beat the egg whites in a clean bowl with an electric whisk to firm peaks, then fold into the spinach and cheese mixture until just combined. Spoon into the prepared ramekins and tap gently on the work surface to get rid of any large air pockets. Run the tip of a small knife around the edge of each one. Bake for 13-15 minutes until risen and golden brown on top.
- Serve immediately, with a simple side salad.