These little soufflé puffs are twice-baked, so you can cook them in advance, then simply reheat them when you need them.
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25g (1oz) unsalted butter, plus extra for greasing
2 tablespoons olive oil
2 courgettes, roughly chopped
35g (1¼ oz) plain flour
300ml (½ pint) semi-skimmed milk, warmed
200g (7oz) fresh goat's cheese, crumbled
1 tablespoon chopped fresh thyme
3 eggs, separated
6 tablespoons half-fat crème fraîche
6 thin slices of dry-cure ham
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Method Prep:20min › Cook:40min › Ready in:1hr
Heat the oven to 180°C (350°F, gas mark 4). Lightly butter six ramekin dishes. Heat the oil in a frying pan over a medium heat. Add the courgettes and cook, covered, for 5 minutes or until just tender. Transfer to a sieve and set aside for a few minutes to drain. Transfer to a blender or food processor and work until finely chopped.
Melt the butter in a large saucepan, add the flour and cook, stirring, for 1 minute. Whisk in the milk, then stir until the mixture has boiled and thickened. Remove from the heat and mix in175g (6oz) of the goat's cheese, the thyme, courgettes, egg yolks and some pepper.
In a separate, clean bowl, beat the egg whites until soft peaks form. Using a large metal spoon, lightly fold the egg whites into the cheese mixture until well combined, then spoon into the prepared ramekins.
Place the filled ramekins in a baking dish and add enough hot water to come halfway up the sides of the ramekins.
Bake for 20 minutes or until puffed and set. Remove from the oven and set aside to cool, until needed.
When nearly ready to serve, run a sharp knife around the sides of the soufflés and invert onto a deep serving dish. Spoon a tablespoon of crème fraîche over each soufflé. Top with a slice of ham and the remaining goat's cheese.
Return to the oven and bake for a further 15 minutes or until puffed and golden. Serve at once with a lightly dressed rocket salad.