These light-as-air soufflés make a delicious and elegant starter for a dinner party. Creamy goat’s cheese is married together with fragrant rosemary in this impressive recipe that makes cooking soufflés for the first time super easy.
Preheat the oven to gas 3, 170°C, fan 150°C. Grease 4 x 150ml (1/4pt) ramekins with a little softened butter – do this with a pastry brush and swipe from bottom to top as it helps to create channels so the mix rises upwards.
Warm the milk in a pan along with the garlic clove (peeled but left whole) and the chopped rosemary. Melt the butter slowly in a saucepan, then turn up the heat and stir in the flour to form a paste. Add the milk a little at a time over quite a high heat, stirring continuously and only adding more milk when the sauce is smooth again. Let the sauce bubble for 4-5 minutes over a very gentle heat, stirring occasionally. Season. Stir in the mustard and goat’s cheese. Scoop out the garlic, remove the pan from the heat and allow to cool for a few minutes.
Separate the eggs – you’ll need 2 yolks and 4 whites. Transfer the cheese sauce into a clean bowl and beat the two egg yolks in. In a clean bowl, using a hand-held beater, whisk the egg whites with the lemon juice until they form stiff peaks.
Using a large metal spoon, fold 1/3 of the egg whites into the cheese sauce to loosen the mixture, and then slowly and gently fold in the remaining egg whites using a 'figure of eight' motion. Pour the mixture into the prepared ramekins, filling them very nearly to the top and making sure there are no dribbles on the sides of the dishes. Wipe around the lips of the ramekins to help the mixture rise.
Bake for 20 minutes and serve immediately.
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Recipe taken from the SORTED Food recipe collection.