Double Baked Cheese, Leek and Thyme Soufflés

Makes 8 ramekins (150ml)

Ingredients

Stage 1

• 50g butter
  
• 125g trimmed leeks
  
• 1tbsp thyme
• 50g plain flour
  
• 275ml milk
  
• 4 large eggs
• 150g goats’ cheese, rinds removed and diced
• salt & pepper

Stage 2

• 284ml whipping cream
  
• 2 tbsp grated parmesan
• 100g goats’ cheese, rind removed and diced
  
• 1 tsp thyme

Method

Stage 1

Melt the butter in a pan, add the leeks and thyme and season. Cook gently for 5 mins then stir in the flour. Cook for 1 min then gradually add the milk. Bring to the boil and cook for 3-4 mins, stirring occasionally. Set aside to cool.

Preheat oven to 170C (fan)

Beat the egg whites till make soft peaks. Add the egg yolks to the leek sauce. Gradually fold the egg whites into the mixture followed by the goats’ cheese.

Fill the ramekins and put in a roasting tin. Pour boiling water into the tin to come ½ way up the ramekins

Bake on the centre shelf for 15 mins. Remove from oven and cool. They can now be frozen for later.

Stage 2

Preheat oven to 170C (fan)

Put the soufflés in a roasting tin, pour over the cream, sprinkle with parmesan, goats’ cheese and thyme.

Bake for 25 mins