Light and dainty, these souffles are made with strong-flavoured cheese and coated in toasted nuts. They look and taste impressive, but are simple to make, rise well and can be served hot or cold.
ingredients
serves: 4
1/2 cup ground filberts, almonds or walnuts
2 tablespoons Butter at room temperature
2 tablespoons All purpose flour
5 tablespoons milk
Salt and black pepper
3/4 cup firm goat's cheese
1 large egg yolk
3 large egg whites
method
1. Preheat the oven to 190°C (375°F, gas mark 5). Put a kettle of water on to boil. Spread out the ground nuts in a dry skillet and toast them gently, stirring, until they are golden brown.
2. Use half the butter to grease the insides of four 7/8 cup ramekins all over. Divide the toasted nuts equally among them and shake them until the sides and bottoms are evenly coated.
3. Melt the remaining butter in a saucepan, stir in the flour and cook, stirring, for about 30 seconds. Take the pan off the heat and gradually stir in the milk. Then bring the sauce to the boil, stirring, until it thickens. Season to taste.
4. Cut the goats cheese into small dice, add just over half to the sauce and stir well. When the cheese has just melted, take the pan off the heat and stir in the egg yolk.
5. Whisk the egg whites until they are stiff. Using a large metal spoon, fold a third into the cheese sauce to lighten it, then carefully fold in the remainder.
6. Divide the remaining cheese among the four ramekins and spoon the souffle mixture on top. Stand the ramekins in a large roasting tin and pour in boiling water to halfway up their sides.
7. Bake in the top half of the oven for 10 minutes, or until the souffles have risen and are lightly set and golden brown. Serve hot, straight from the oven. Variation
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more information
The souffles can be made ahead and served cold on a bed of salad leaves. Let them cool in their dishes, then chill them. To serve, run a knife round the sides then turn them out.
