Prep time : 15 minutes Cook time : 25 minutes Serves : 4
You can make a batch of these ahead of time , store in the freezer and simply reheat from frozen in the oven for 20-25 minutes !
Ingredients :
• 110g goat ’ s cheese ( cut into quarter inch cubes )
• 15g chopped chives
• 225ml milk
• 1tsp grated fresh nutmeg
• 25g unsalted butter , plus extra for greasing ramekins
• 25g self-raising flour
• 2 large eggs ( separated )
• Freshly grated parmesan
• 50ml pure Canadian maple syrup ( preferably amber syrup for its rich taste )
Method : 1 . Preheat oven to 210 ° C .
2 . Warm the milk , maple syrup and nutmeg in a pan and bring up to a simmering point .
3 . In a separate pan , melt the butter , add the flour and stir for 3-4 minutes until it makes a glossy paste .
4 . Gradually add the warm milk mixture , little by little , stirring well until combined .
5 . Simmer for 2-3 minutes .
6 . Transfer into a large mixing bowl and beat in 2 egg yolks .
7 . Add the chopped chives and the goat ’ s cheese .
8 . In a separate bowl , whisk the egg whites into soft peaks .
9 . Fold the egg white mixture into the cheese and milk mixture to combine .
10 . Divide the mixture into 4 buttered ramekins .
11 . Place the ramekins into a roasting tray with an inch of boiling water .
12 . Place in the oven and bake for 15-20 mins until the soufflés have risen and are springy .
13 . Sprinkle with parmesan and serve warm .
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