110g hard goats cheese (grated)
1 small onion (peeled)
1 bay leaf
Fresh nutmeg (grated)
8 whole black peppercorns
25g unsalted butter
25g self-raising flour
2 large eggs separated
8 fl oz milk
Place the milk in pan with onion, pinch of salt, grating of nutmeg and black peppercorns. Bring to the boil. Simmer for a few minutes. Strain into a jug. Discard the onion etc. Set the milk aside.
Place butter in saucepan on a low heat. Melt the butter and add the flour to make a paste. Add the milk to make a sauce. Whisking to ensure no lumps.
Transfer to a mixing bowl and beat in the egg yolks and chives and cheese.
Whisk the egg whites to soft peaks and fold into the mixture.
Divide the mixture between 6 ramekins.
Place the ramekins in a high sided baking tray with a few inches of water in (this is called a bain marie)
Bake at 180 degrees for 15 minutes until golden and risen.
Leave to cool then carefully remove the souffles with a knife.
Place in an oven proof dish ready to re-heat for 10 minutes at 180 degrees just before serving.
Try this delicious sauce to serve with the souffles.
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