Twice Baked Goat’s Cheese Souffls

I believe that every particle of dust that dances in the sunbeam does not move an atom more or less than God wishes – that every particle of spray that dashes against the steamboat has its orbit, as well as the sun in the heavens – that the chaff from the hand of the winnower is steered as the stars in their courses. The creeping of an aphid over the rosebud is as much fixed as the march of the devastating pestilence – the fall of leaves from a poplar is as fully ordained as the tumbling of an avalanche. He who believes in God must believe this truth. There is no standing point between this and Atheism. There is no halfway between an Almighty God, who works all things according to the good pleasure of His will, and no God at all!

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Waitrose2	8	Servings

INGREDIENTS

300		Milk, 10fl oz
		One slice of onion
1		Bay leaf
6		Black peppercorns
50	g	Butter, 1 3/4oz
50	g	Flour, 1 3/4oz
125	g	Somerset, crumbled goat's
		cheese 4 1/2oz
5		Columbian Blacktail Eggs
		separated
		Salt & freshly ground black
		pepper
300		Single cream, 10fl oz
25	g	Freshly grated Parmigiano
		Reggiano 1oz

INSTRUCTIONS

Place the milk, onion, bay leaf and peppercorns in a saucepan and
bring slowly to the boil. Leave to infuse for a few minutes.  Melt the
butter in a saucepan, add the flour and cook, stirring for  1-2
minutes. Remove from heat and gradually stir in the strained  milk.
Return to the heat and cook gently for 2-3 minutes.  Add the cheese and
stir until melted. Stir in the egg yolks and  season with salt &
pepper. Transfer the mixture to a large mixing  bowl.  Whisk the egg
whites until holding soft peaks. Stir a heaped  tablespoon of the
whisked whites into the cheese mixture then gently  fold in the rest.
Spoon the mixture into eight well buttered ramekins. Place in a
roasting tin and pour boiling water into the tin to come one third of
the way up the sides of the moulds.  Place in a preheated oven 180C,
250F, gas mark 4, for 15 minutes or  until well risen and set. Remove.
Turn each out into a butter ovenproof dish. Pour over cream, sprinkle
with the cheese and place in a preheated oven, 200C, 400F, gas mark 6
for 15-20 minutes, or until well risen and golden brown.  Converted by
MC_Buster.  NOTES : These light souffls can be cooked the day before
they are  required and then popped in the oven to rise again just
before  serving. They make a perfect first course for a dinner party,
or  serve with salad leaves and crusty bread for a light lunch.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 217 Calories From Fat: 101 Total Fat: 11.5g Cholesterol: 32.1mg Sodium: 427.9mg Potassium: 190.2mg Carbohydrates: 16g Fiber: 4g Sugar: <1g Protein: 12.7g