Here is the first of our free recipes from the Blacksmiths Arms.
- 60g flour
- 30g butter +10g for the moulds
- 200ml milk
- 50g egg yolk
- 200g egg white
- 70g grated parmesan + 30g for the moulds
- 150g goats cheese
- 10g mustard dijon
Line the souffle moulds with the 10g of butter and dust with the 30g of grated parmesan, pre heat the oven to 180oc, gas mark 6. Make a white sauce with the butter flour and milk, just ensure the flour is well cooked out before adding the milk, then add the egg yolks and cook till the mixture is thick again this should take about 5 minutes.
Now add the broken up Goat’s cheese, mustard and Parmesan, allow to cool with cling film touching the top of the sauce to prevent a skin forming, now slowly whip the egg white to a soft peak and stir into the cooled sauce mix a little first then the whole lot in.
Bake in a Bain Marie for 25 minutes, once the soufflé has cooled, turn out of the moulds, when you are ready to second bake, place some of the red onion chutney on the bottom of a serving dish and place the soufflé on top, cover with a touch of cream and bake once more at 180 oc for 15 minutes, serve immediately.