Twice-cooked goat's cheese souffles

These can be frozen for up to 1 month and rehated straight from the freezer. Serve with a simple dressed green salad.

Ingredients

20 g	Butter, diced
20 g	Flour
130 ml	Milk
7	Eggs
160 g	Goat's milk cheese (Main)
¼ cup	Cream
1 handful	Ground parmesan, and softened butter to line dishes

Directions

1. Line ramekins with soft butter and ground parmesan cheese and preheat oven to 175C.
2. In a saucepan, melt the diced butter, add the flour and cook over a medium heat for a few minutes. Ladle in the heated milk, stirring or whisking to make a smooth sauce. Remove from heat and whisk in 2 yolks and 80g of the goat's cheese, stirring until it melts. In a large bowl, beat the 7 egg whites (roughly 240ml) until stiff, then fold carefully into the mixture.
3. Half fill the ramekins, then sprinkle in the final 80g of goat's cheese, top with remaining sauce, smooth the surface and run either a toothpick or your thumb around the inside of the dish and bake in a water bath for eight to 10 minutes. Remove from the oven and let stand to cool. Carefully use a small knife to help invert the souffles on to a greased tray. They will deflate.
4. When ready to serve, turn the oven up to 215C. Pour the cream over the souffles, place into oven and bake until they puff up - three to four minutes. Serve with pear, hazelnuts and mesclun leaves.