Goat’s cheese soufflé

1.Grease six ⅔-cup (160ml) soufflé dishes using 20g of the butter; line each base with baking paper. Place dishes in a large baking dish.

2.In a small saucepan, heat milk, thyme and bay leaf over medium-low heat, until simmering. Strain into a medium heatproof jug; discard herbs. Melt remaining butter in same pan, add flour; cook, stirring, for abut 1 minute or until mixture bubbles and thickens. Gradually stir in hot milk; cook, stirring, for about 1 minute or until sauce boils and thickens. Transfer to a large heatproof bowl; stir in egg yolks. Cover with plastic wrap; cool.

3.Preheat oven to 180°C (160°C fan-forced).

4.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold a quarter of the egg white into sauce. Fold goat’s cheese into sauce, then remaining egg white. Spoon mixture into dishes. Add enough boiling water to baking dish to come half-way up sides of soufflé dishes.

5.Bake soufflés for about 15 minutes or until well-puffed. Cool 30 minutes.

6.Unmould soufflés into small ovenproof dishes; place dishes on an oven tray. Spoon a tablespoon of cream over each soufflé; sprinkle with gruyère cheese. Bake soufflés for about 10 minutes, or until browned lightly. Serve.