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

Little goats' cheese souffle (recipes)








Serves 6



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



225ml/7½fl oz milk60g/2oz (about 3 thick slices) good quality, soft white bread (sourdough is particularly good), crusts removed150g/5oz crumbled goats' cheese, rind removed60g/2oz butter, softened, plus extra for greasing3 eggs, separated200g/7oz ripe tomatoes, de-seeded and finely dicedcouple of pinches of sugar8 fresh basil or mint leves, choppedsaltfreshly ground black peppersmall pinch of freshly grated nutmeg



Method



1. Preheat the oven to 220C/425F/Gas 7.2. Roughly tear the bread, pour the milk over and leave to soak for 5-10 minutes.3. Put the cheese into a food processor with the butter, egg yolks, milk and bread mixture, salt, pepper and nutmeg. Process until smooth.4. Mix the tomatoes with the sugar, basil or mint and salt and pepper, and divide between six buttered ramekins.5. Whisk the egg whites until they form stiff peaks and fold into the cheese mixture. Spoon this over the tomatoes, filling each ramekin almost to the top.6. Put the ramekins straight into the oven. Bake for 10-15 minutes until nicely puffed and browned.7. Serve immediately while they are still very hot.