This is a great light lunch or appetizer ....... rich, light and indulgent, serve with a fresh rocket and tomato salad to cut the richness, delicious! I serve this quite often for the guests on board and is always a favourite.
500ml Full fat milk
50g Plain flour
50g Unsalted butter
150g Soft fresh goat cheese
50g grated Parmesan
4 large eggs - separated
Using round or oval dariole moulds, butter them well and then coat with grated Parmesan.
To cook you need a roasting tray deep enough to put all the moulds in with out touching. pre-heat the oven to 350 F or 180 C
Melt the butter in a saucepan and add the flour - cook out for a minute till sandy in texture then add half the milk - using a whisk work the milk in on the heat till thick and smooth, then add the other half of the milk - cook out to make a nice smooth bechamel sauce.
Remove from the heat.
Add the grated Parmesan and the crumbled up goat cheese - stir till melted and smooth
Then add the 4 egg yolks and mix till smooth. Season to taste.
Whisk the egg whites till light and fluffy - soft peaks, then fold 1/3rd quickly into the sauce base to lighten it then gently fold in the rest.
Spoon out into the prepared moulds all the way to the top. Scrape off excess so the top is smooth and using your thumb clean up the edge so it doesn't stick as it cooks.
Now place the filled dishes into the deep roasting tray and pour boiling water in around them till approx half way up. Carefully place them in the oven and cook for 10-12 minutes. They will rise up and some may look cracked a bit.
When done - remove from oven and leave in the water bath for about ten minutes till cool enough to lift them out.
Turn out into a small serving sur la plat dish carefully using a small knife to loosen around the edges and let gravity do the work!
Refrigerate till needed
To serve make a garlic cream sauce .....
2 cloves of fresh garlic finely grated on a microplane
500ml double cream
simply heat a splash of oil in a saucepan and add the garlic to fry for a bit - then add the cream and bring to the boil and season lightly - don't reduce too much.
Pour the sauce over the souffles and bake for the second time at 350F or 180C for 10 minutes - you will see they have risen and be golden in colour - the sauce reduced and thick.
Serve with a side of rocket and tomato salad
The souffles can also be served simply twice baked without the sauce as pictured above for a less indulgent starter, but still delicious!