- 110g goat’s cheese (cut into quarter inch cubes)
- 15g chopped chives
- 225ml milk
- 1tsp grated fresh nutmeg
- 25g unsalted butter, plus extra for greasing ramekins
- 25g self-raising flour
- 2 large eggs (separated)
- Freshly grated parmesan
- 50ml pure Canadian maple syrup (preferably amber syrup for its rich taste)
- Pre-heat oven to 210C
- Warm the milk, maple syrup and nutmeg in a pan and bring up to simmering point
- In a separate pan, melt the butter, add the flour and stir for 3-4 minutes until it makes a glossy paste
- Gradually add the warm milk mixture, little by little, stirring well until combined
- Simmer for 2-3 minutes
- Transfer into a large mixing bowl and beat in 2 egg yolks
- Add the chopped chives and the goat’s cheese
- In a separate bowl, whisk the egg whites into soft peaks
- Fold the egg white mixture into the cheese and milk mixture to combine
- Divide the mixture into 4 buttered ramekins
- Place the ramekins into a roasting tray with an inch of boiling water
- Place in the oven and bake for 15-20 mins until the soufflés have risen and are springy
- Sprinkle with parmesan and serve warm
A rich, creamy goat’s cheese soufflé to serve alongside your favourite dishes. Pure maple syrup adds a dash of sweetness to this soufflé recipe, making it a must try for those with a sweet tooth!
Chef’s tip: Make a batch to store in the freezer and re-heat them from frozen in the oven for 20-25 minutes.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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