This is one of our favourite recipes - GVC owner, Bess, made them and they went down a treat!
3 large eggs
¾ cup whole milk
3 tablespoons butter
3 tablespoons flour
100g soft fresh goat cheese
¾ cup grated parmesan
¼ c chopped chives
½ teaspoon salt
½ teaspoon black pepper
5 large egg whites
Preheat oven to 200*C.
Grease 4 small soufflé dishes with butter.
Whisk the yolks with the milk.
Melt butter in saucepan and add flour and stir for 1 minute.
Gradually whisk in the milk mixture. Continue whisking over medium heat until thick. Return mixture to bowl and cool. Set aside some goat cheese to use later. Whisk in the remaining goat cheese, ½ cup parmesan cheese, chives, S&P into the soufflé base.
Beat the egg whites in another bowl until they are stiff. Fold the whites into the cooled soufflé base in 3 additions. Divide the mixture into your prepared dishes.
Top with remaining goat and parmesan cheese. Bake until puffed and golden – about 20-25 mins. Serve!