This method is ideal if you’re nervous about cooking soufflés at the last minute. Check out our How To section for tips on how to make your soufflés rise to occasion.
Ingredients
- 50g unsalted butter
- 40g plain flour
- 300ml milk
- 150g soft goat’s cheese, crumbled
- 3 tbsp chopped fresh chives
- 3 large free-range eggs, separated
- 50ml double cream
- 25g grated Parmesan or vegetarian alternative
Method
- 1. Preheat the oven to 180°C/fan 160°C/gas 4. Melt the butter in a pan and use a little to brush inside 6 x 250ml ramekins. Add the flour to the remaining butter in the pan and cook for 2 minutes.
- 2. Gradually stir in the milk, bring to the boil and cook for 3-4 minutes until thick. Take off the heat, add the cheese, chives and egg yolks. Beat well and season.
- 3. Whisk the egg whites until stiff. Mix a spoonful into the cheese mixture, then gently fold in the rest. Fill the ramekins to the rim and run a finger around the edge (check out our How To section for tips on how). Place in a baking tray filled with boiling water to halfway up the ramekins. Bake for 15-20 minutes, remove and cool.
- 4. Preheat the oven to 220°C/fan 200°C/gas 7. Run a knife around the soufflés and turn out into an ovenproof dish. Drizzle with cream, scatter with Parmesan and bake for 10 minutes. Serve immediately.
Nutritional info
Per serving: 308kcals, 25g fat (14.9g saturated), 13.8g protein, 8g carbs, 2.8g sugar, 0.6g salt
Chef's tip
This method is ideal if you’re nervous about cooking soufflés at the last minute. Make the soufflés up until the end of step 3 a day ahead, chill, then bring up to room temperature and finish step 4.
Wine Recommendation
Try a ripe, soft Sauvignon Blanc from California.