Goat Cheese Soufflés

Ingredients

• 125 g firm goat cheese
• 2 Eggs
• 30 g Butter
• 2 handfuls baby salad mix
• 0.5 bunch flat-leaf parsley
• 1 sprig rosemary
• 20 g flour (1 heaped tbsp)
• 150 ml milk (1.5% fat)
• 1 tsp medium-hot mustard
• Salt
• Pepper
• 6 tbsp balsamic vinegar
• 1 tbsp honey
• 6 tbsp sour cherry juice

Instructions

1. 1.

   Crush the goat cheese with your fingers. Separate the eggs. Butter four oven-safe ramekins (125 ml capacity) if needed. Wash and dry the salad, parsley, and rosemary; finely chop the parsley.

2. 2.

   Heat butter in a small saucepan and whisk in the flour. Cook over low heat for 2 minutes while stirring to lightly brown.

3. 3.

   Whisk milk into the pan and bring to a boil. Simmer at medium heat for another 3 minutes, stirring frequently.

4. 4.

   Remove from heat. Mix egg yolks, mustard, parsley, and two-thirds of the cheese crumbs. Season with salt and pepper. Transfer everything to a large bowl.

5. 5.

   Beat egg whites with a pinch of salt using a hand mixer until medium stiff peaks form.

6. 6.

   Add one-quarter of the meringue to the yolk mixture and fold vigorously to lighten the batter. Gradually fold in the remaining meringue and cheese crumbs with a spatula.

7. 7.

   Fill a baking dish with hot water so that the ramekins sit about halfway submerged. Spoon the soufflé batter into the ramekins and bake in a preheated oven at 200 °C (180 °C fan, gas 3) for about 20 minutes until golden brown.

8. 8.

   Remove from oven, lift the ramekins from the water bath, and let them cool on a rack for 20 minutes. It’s normal for the soufflés to collapse slightly during cooling.

9. 9.

   Use a knife to cut along the inner sides of the ramekins and gently lift out the soufflés. Place them on a baking sheet lined with parchment paper, tops facing up.

10. 10.

    Simmer vinegar, honey, cherry juice, and rosemary in a pot until syrupy. Return the soufflés to the preheated oven at 225 °C (200 °C fan, gas 3‑4) for another ~5 minutes. Serve the sauce on plates and arrange the soufflés on top. Garnish with salad leaves and serve.