These individual goat's cheese soufflés are a hit at dinner parties and loved by all who try them. Best served with some roasted tomatoes and a handful of peppery rocket leaves.
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180ml full fat milk
1 bay leaf
1 pinch ground nutmeg
1 tablespoon whole peppercorns
1/2 small onion, minced
25g self raising flour
2 eggs, separated
1 teaspoon chopped fresh chives
1 tablespoon sundried tomatoes, finely chopped
125g goat's cheese, crumbled
salt and pepper, to taste
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Method Prep:10min › Cook:35min › Ready in:45min
Preheat the oven to 200 C / Gas 6. Grease 4 small ramekin dishes and line the bases with baking parchment.
In a saucepan, combine the milk, bay leaf, nutmeg and peppercorns and bring to the boil. Strain the milk and discard anything caught in the sieve.
Melt the butter in a saucepan and add the onion, cook until soft then add the flour. Remove from the heat and gradually whisk in the milk until it is well blended. Return to the heat and whisk continuously until well thickened. Pour into a mixing bowl and beat in the egg yolks, chives and sundried tomatoes. Fold in two thirds of the cheese. Whisk the egg whites until stiff peaks form then fold into the mixture. Season well.
Divide the mixture between the 4 ramekins and place in a tray of boiling water containing at least 1cm of water.
Bake in the preheated oven for 25 to 35 minutes until the soufflés have risen and are golden brown. Sprinkle with the remaining goat's cheese and serve immediately.