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Twice-cooked Capricorn and Thyme Souffles
{Serves 4}

Ingredients

275ml milk 1 bay leaf
1 shallot, peeled and quartered
few gratings of nutmeg
50g butter
50g plain flour
2 x 100g Capricorn goats cheese, diced
3 tsp fresh thyme leaves
3 eggs, separated
1 x 142ml carton double cream

• Preheat the oven to 180C (350F, gas 4)
• Generously butter 6 x 150ml ramekins and place in a roasting tin
• Place the milk in a saucepan with the bay leaf, shallot, nutmeg and seasoning. Bring to the boil then strain the flavoured milk into a jug
• In a clean pan, melt the butter then add the flour and cook for 2 mins, stirring, to cook out the rawness of the flour
• Remove from the heat and gradually blend in the flavoured milk to make a thick sauce. Simmer over a low heat for 2-3 mins then turn off the heat
• Stir in three-quarters of the goats cheese, until it begins to melt, followed by 2 tsp thyme and plenty of seasoning, then transfer to a large mixing bowl
• Add the egg yolks, one at a time, stirring until the sauce is smooth
• Put the kettle on to boil, then whisk the egg whites to the soft peak stage
• Mix a spoonful of egg whites into the sauce base to slacken the mixture then carefully fold in the remainder
• Divide between the buttered ramekins, then pour 1cm depth of boiling water into the roasting tin around the ramekins
• Bake the soufflés for 20 mins until risen and golden
• Remove the ramekins from their hot water bath using a fish slice, and leave to cool on a wire rack. Run a small knife or spatula around the edge and turn the soufflés out
• When ready to bake, place them on a buttered baking tray, puffy side up
• Bake for 15 mins in an oven preheated to 180C (350F, gas 4) then pour the cream over the top
• Scatter the reserved goats cheese and thyme over the soufflés and cook for a further 3-4 mins
• Transfer to warmed plates and serve immediately with a balsamic-dressed rocket salad

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