These soufflés are not served in their dishes, so it is possible to use aluminium moulds or even teacups of about 150 ml capacity.
80 g butter
60 g plain flour
350 ml warm milk
75 g fresh goat’s cheese
1 tablespoon parmesan cheese, freshly grated
2 tablespoons parsley , freshly chopped, or other herbs
4 eggs, separated
freshly ground black pepper
2 cups cream
Preheat oven to 180°C. Melt 20 g of the butter and grease 6–8 x 150 ml soufflé dishes with it. Melt remaining butter in a small heavy-based saucepan. Stir in flour and cook over moderate heat, stirring, for 2 minutes. Gradually add milk, stirring all the while. Bring to a boil, then reduce heat and simmer for 5 minutes.
Mash goat’s cheese until soft and add to hot sauce with parmesan and parsley. Allow to cool for a few minutes. Fold 3 egg yolks in thoroughly and taste for seasoning (save remaining yolk for another use). Beat egg whites until creamy, then fold quickly and lightly into cheese mixture. Divide mixture between prepared moulds and smooth surface of each. Stand moulds in a baking dish lined with a tea towel and pour in boiling water to come two-thirds up their sides. Bake for about 20 minutes until firm to the touch and well puffed. Remove soufflés from oven – they will deflate and look wrinkled. Allow to rest for 1–2 minutes, then gently ease out of moulds. Invert onto a plate covered with plastic film and leave until needed.
To serve, preheat oven to 180°C. Place soufflés upside down in a buttered ovenproof gratin dish, so that they are not touching. Pour over cream (⅓ cup per soufflé) to moisten them thoroughly. Return to oven for 15 minutes. The soufflés will look swollen and golden. Spoon some cream from baking dish around to serve, or serve with fresh tomato sauce or a small green salad.
blue cheese soufflés Substitute the same weight of creamy blue cheese for the goat’s cheese. tomato cream For the second baking, mix the cream with a little Fresh Tomato Sauce (see TOMATOES [*]).