Fluffy, creamy and delicate. Cook in shallow (ovenproof) bowls rather than ramekins so you don’t have to worry about the perfect straight-edged rise! Feeds 2 for an elegant date-night supper (or a comforting in-front-of-the-TV dinner).
- 200g soft rindless goats cheese
- 3 eggs, separated
- 100g parmesan, finely grated
- 80ml double cream
- Sprig of thyme, leaves chopped finely
- 1 tbsp unsalted butter, melted
- Pre-heat oven to 180C fan (200C)
- Whisk the egg whites with a pinch of salt to stiff peaks
- Beat together the goats cheese, egg yolks, half the parmesan, cream and thyme until well-combined
- Fold the egg whites into the yolk mixture
- Brush the insides of 2 individual ovenproof dishes with melted butter and sprinkle with the rest of the parmesan
- Gently scoop the souffle mixture into the dishes and scatter with the remaining thyme leaves
- Put the dishes onto an oven tray and bake for 10-12 mins until risen and golden
Serve warm with tomato, artichoke and walnut salad and beetroot and dill salad for maximum effect!
Sophie cooks 