See Also: Goats' cheese and thyme souffle(recipes)
Little goats' cheese souffle(recipes)
Cheese souffle(recipes)
Warm goats' cheese salad(recipes)
Almond-rolled goats' cheese(recipes)
Shallot tart with goats' cheese(recipes)
Quesadillas with spinach and goats' cheese(recipes)
Grilled lettuce with goats cheese(recipes)
Fennel and goats' cheese pasties(recipes)
Cheese Souffle with Seafood Sauce(recipes)

Goats' cheese and thyme souffle (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

30 mins to 1 hour

















Ingredients



1 small onion, peeled and halved3 cloves300ml/10fl oz full cream milk300ml/10fl oz double cream1 bay leaf½ tsp black peppercorns75g/3oz butter40g/1½oz plain flour5 large eggs2 large sprigs fresh thyme, leaves only and a few extra to garnish150g/5oz soft, fresh goats' cheese such as Irish St Tola, Welsh Pant-Ysgawn or French Crottin de Chavignol, crumbled25g/1oz hard goats' cheese, such as English Village Green, or parmesan, finely grated¼ tsp cayenne peppersaltfreshly ground black pepperFor the saladfirm lettuce, such as Romaine or Tom thumb, separated into leaves2 tbsp sunflower oil1 tsp white wine vinegarpinch chopped summer savorypinch of saltfreshly ground black pepper



Method



1. Stud the onion halves with the cloves and put them into a pan with the milk, cream, bay leaf and peppercorns. Bring to the boil then remove from the heat and set aside to infuse for 20 minutes.2. Strain the milk and cream through a fine sieve and discard the flavouring ingredients.3. Melt the butter in a non-stick pan, add the flour and cook over a medium heat for one minute. Gradually beat in the milk and cream and bring to the boil, stirring.4. Simmer very gently over a very low heat for ten minutes, giving it a stir every now and then. Pour into a mixing bowl and leave to cool slightly.5. Preheat the oven to 200C/400F/Gas 6. Separate the eggs and put the whites into a large mixing bowl. 6. Mix the egg yolks into the sauce, then stir in half the thyme leaves, the crumbled fresh goats' cheese, the grated hard goats' cheese or parmesan, cayenne pepper, ¾ teaspoon of salt and some black pepper.7. Whisk the egg whites until they form soft peaks and fold them into the mixture.8. Lightly butter a shallow oval ovenproof dish measuring 30 x 18 cetimetres (12 x 7 inches) and about five centimetres (two inches) deep.9. Pour in the soufflé mixture, sprinkle with the remaining thyme leaves and bake for 30 minutes, until the top is puffed up and golden but the centre is still soft and creamy.10. Meanwhile, prepare the salad dressing by whisking all the ingredients together. Turn the dressing through the leaves just before serving.11. Garnish the soufflé with a few thyme leaves and serve with the dressed green salad.