- 2 tbsp Gay lea butter
- 1 1/4 cup Milk
- 4 tbsp Flour
- 1 pinch Cayenne pepper
- Lemon juice squeeze
- 3 1/2 oz Hewitt’s goat cheese, crumbled
- 2 Eggs, separated
- 2 Egg whites
- 3 tbsp Bread crumbs
- 3 tbsp Ground hazelnuts, or walnuts
- Gay lea butter (melted) extra
- Salt & freshly ground pepper
- Melt the butter over medium heat and stir in the flour. Cook the roux for a minute, then gradually whisk in the hot milk to make a thick white sauce.
- Simmer for a minute, then season with cayenne pepper, lemon juice, salt and pepper. Remove the pan from the heat and stir in the hewitt’s goat cheese until it melts.
- Cool slightly, then beat in the egg yolks.
- Brush the inside of six ramekins with the melted butter and coat them with the breadcrumbs and nuts mixed together.
- Preheat oven to 375ºf and prepare a roasting pan with boiling water.
- Whisk the four egg whites to soft peaks and carefully fold them into the main mixture using a figure eight motion. Spoon into the ramekins.
- Place the soufflés in the roasting pan in the oven with boiling water for about 12-15 minutes or until risen and golden brown. You can serve Soufflés at this stage, or allow to cool and chill.
- To serve twice-baked, pre-heat the oven to 375ºf. Run a knife around the inside of each ramekin and turn out soufflé onto a baking dish.
- Bake soufflés for about 12 minutes. Serve on plates with a dressed salad for garnish.