- 125g unsalted butter,
- plus extra to grease
- 125g cake flour
- 350ml low-fat milk
- 2 tsp English mustard
- 2 tbsp fresh chives, chopped
- 5 large eggs, separated (keep one yolk separate from the others)
- 200g goat’s cheese (without rind), crumbled
FOR THE GLAZE
- 75ml double cream
- 40g Parmesan cheese, finely grated
FOR THE SALAD
- 150g pea shoots (or your favourite leaves)
- 2 red apples (skin on), finely sliced
- 2 tsp cider or red-wine vinegar
- 2 tbsp extra-virgin olive oil
- 50g walnuts, chopped
- salt and ground black pepper
1. Preheat oven to 200°C. Grease 8 x 150ml ramekins and sit in a roasting tin. Melt butter in a large pot, then stir in flour. Cook, stirring constantly, for 30 seconds, then take pot off heat and gradually whisk in the milk until smooth. Return pot to heat and cook, whisking, until very thick. (It will need to boil to thicken properly.)
2. Scrape mixture into a large bowl and whisk in mustard, chives, four of the egg yolks, goat’s cheese and plenty of seasoning. Leave to cool slightly.
3. In a large bowl, whisk egg whites until they hold medium-firm peaks. Mix a spoonful of egg whites into cheese mixture to loosen, then fold in remaining whites. Divide among ramekins.
4. Fill roasting tin with boiling water to halfway up the sides of the ramekins. Bake for 20 to 25 minutes until risen and golden. Lift ramekins out of tin and set aside to cool for a couple of minutes.
5. Line a baking tray with baking paper. Run a small knife around the inside edge of the ramekins and turn soufflés onto the tray. Cool.
6. Turn up oven to 220°C.
Make the glaze: Mix together cream, Parmesan and reserved egg yolk. Spoon glaze over soufflés and bake for 10 minutes. In a large bowl, toss together salad ingredients with some seasoning. Divide salad among eight plates, lift on soufflés and serve immediately.
EACH SERVING About 2 030kJ, 17g protein, 38g fat (19g saturated), 18g carbohydrate (6g sugars), 2g fibre.
GET AHEAD Prepare to end of step 5 up to a day ahead. Cover loosely with foil and chill.