Goat's cheese and sage soufflés
Be gentle… they’re well worth the effort.
Less than 45 minutes
80 ml parmesan cheese, grated
2 tbsp PnP butter, plus extra for greasing
3 tbsp PnP Organic flour
400 ml PnP milk, hot
4 large PnP eggs, separated, plus 1 extra egg white
150 grams goat's cheese, crumbled
2 tbsp sage, gently fried and crumbled
2 pinches white pepper
Preheat oven to 180°C.
Grease six 200ml ramekins. Sprinkle with parmesan and gently shake to ensure all edges are coated.
Melt butter in a saucepan. Stir in flour and cook for about a minute.
Gradually add milk, stirring constantly. Simmer, while stirring for about 5 minutes, or until a thick sauce has formed. Remove from heat.
Whisk egg yolks, cheese, sage, remaining parmesan and seasoning together.
Whisk egg whites until stiff peaks form. Using a metal spoon fold a third of the egg whites into cheese mixture. Continue until well combined.
Spoon equal quantities of mixture into ramekins. Run your thumb around the edges, this will help the soufflé rise.
Bake for about 12-15 minutes, or until well risen and golden. Gently press down on the top, it should be firm to the touch. If not return to oven for an extra 2-3 minutes. Serve immediately.
Add bite with a pinch of chilli.
Stir through a spoonful of pesto.