Baked goats cheese and sundried tomato soufflés
(yields 10 soufflés)
- 100g butter
- 100g flour
- 350ml milk
- 100g local goats cheese
- 50g sundried tomatoes
- 5 egg yolks
- 8 egg whites
- Seasonal leaves
- Lemon infused oil
Make a roux using the butter and the flour, slowly pour in the milk and stir in a pan on slow heat. Put the mixture into a bowl, add cheese and chopped sundried tomatoes and season to taste. Add the yolks and mix thoroughly. Whisk the egg whites and fold. Bake in a buttered ramekin for 20 minutes at 180°C. Serve with crispy seasonal leaves and lemon infused oil.
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