(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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