This is a great souffle to make if you are a little nervous of making souffle.
50g unsalted butter
40g plain flour
150g soft goat’s cheese, crumbled
3 tbsp chopped fresh chives
3 large eggs, separated
50ml double cream
25g grated Parmesan cheese
Preheat the oven to 180°C.
Melt the butter in a pan and use a little to brush inside 6 x 250ml ramekins.
Add the flour to the remaining butter in the pan and cook for 2 minutes. Gradually stir in the milk, bring to the boil, reduce heat and cook stirring for 3-4 minutes until thick. Take off the heat, add the cheese, chives and egg yolks. Beat well and season.
Whisk the egg whites until stiff. Mix a spoonful into the cheese mixture, then gently fold in the rest.
Fill the ramekins to the rim and run a finger around the edge.
Place in a baking tray filled with boiling water to halfway up the ramekins. Bake for 15-20 minutes, remove and cool.
Preheat the oven to 220°C.
Run a knife around the soufflés and turn out into an ovenproof dish. Drizzle with cream, scatter with Parmesan and bake for 10 minutes. Serve immediately.