2 fresh bay leaves
60g / ½ cup Supreme cake fl our
100g goats’ cheese
60g / 2 ⁄3 cup parmesan (fi nely grated)
6 egg yolks
5 egg whites
grease proof paper
Pre-heat oven to 200°C. Lightly grease 8 x 200ml-capacity ovenproof
ramekins. Combine the milk and bay leaves in a medium saucepan over
medium heat and bring to a simmer. Remove from heat and set aside.
Meanwhile, melt the butter in a medium saucepan over medium heat. Add
fl our and cook, stirring, for 2 minutes or until mixture bubbles. Gradually
add hot milk mixture to the fl our mixture, stirring constantly until well
combined. Cook, stirring, for 3 minutes or until sauce boils and thickens.
Add goats’ cheese and 2 tablespoons of parmesan and cook, stirring,
for 2 minutes or until cheese melts and mixture is smooth. Remove from
heat. Season with salt and pepper. Discard bay leaves and set aside for
10 minutes to cool.
Add the egg yolks to the cheese mixture, one at a time, whisking well
between each addition. Use an electric mixer to whisk egg whites in a
clean, dry bowl until soft peaks form. Use a metal spoon to add half the
egg whites to the cheese mixture and gently fold until just combined. Add
remaining egg whites and fold to combine.
Spoon mixture evenly among the prepared ramekins. Run a palette knife
around the top edge of the soufflé to allow it rise in the oven (make a high
grease proof paper collar around the outside of the ramekins tied with
strings – to allow the soufflé to rise higher than the ramekin rim) then
place the ramekins in a baking tray.
Bake in the pre-heated oven for 15-20 minutes or until puffed and golden