Capricorn goats' cheese and thyme souffles
Many thanks to those nice people at The Lubborn Creamery who gave us permission to reproduce this very well written recipe.
- 275ml milk
- 1 bay leaf
- 1 shallot, peeled and quartered
- A few gratings of nutmeg
- 50g butter
- 50g plain flour
- 2 x 100g Capricorn Somerset Goats cheese, diced
- 3 teaspoon fresh thyme leaves
- 3 free range eggs, separated
- 1 x 142ml carton double cream
- Preheat the oven to 180C (350F, gas 4).
- Generously butter 6 x 150ml ramekins and place in a roasting tin.
- Place the milk in a saucepan with the bay leaf, shallot, nutmeg and seasoning. Bring to the boil then strain the flavoured milk into a jug.
- In a clean pan, melt the butter then add the flour and cook for 2 mins, stirring, to cook out the rawness of the flour.
- Remove from the heat and gradually blend in the flavoured milk to make a thick sauce. Simmer over a low heat for 2-3 mins then turn off the heat.
- Stir in three-quarters of the Capricorn Somerset Goats cheese, until it begins to melt, followed by 2 teaspoons thyme and plenty of seasoning, then transfer to a large mixing bowl.
- Add the egg yolks, one at a time, stirring until the sauce is smooth.
- Put the kettle on to boil, then whisk the egg whites to the soft peak stage.
- Mix a spoonful of egg whites into the sauce base to slacken the mixture then carefully fold in the remainder.
- Divide between the buttered ramekins, then pour 1cm depth of boiling water into the roasting tin around the ramekins.
- Bake the soufflés for 20 mins until risen and golden.
- Remove the ramekins from their hot water bath using a fish slice, and leave to cool on a wire rack. Run a small knife or spatula around the edge and turn the soufflés out.
- When ready to bake, place them on a buttered baking tray, puffy side up.
- Bake for 15 mins in an oven preheated to 180C (350F, gas 4) then pour the cream over the top.
- Scatter the reserved Capricorn Somerset Goats cheese and thyme over the soufflés and cook for a further 3-4 mins.
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