Fresh Goat and Sheep's Cheese Soufflé

This soufflé would make a great starter.


  • 1 small onion (peeled and halved) 300ml/10fl oz full cream milk
  • 300 ml double cream
  • 1 bay leaf from the garden
  • 75 g butter
  • 40 g plain flour
  • 5 large eggs free range cassidy’s,
  • 2 large sprigs fresh thyme (leaves only and a few extra to garnish)
  • 150 g soft, fresh goats' cheese (crumbled)
  • salt
  • 25 g hard sheeps' cheese (finely grated)
  • 300 ml full cream milk
  • for the salad:
  • firm lettuce (such as romaine or tom thumb, separated into leaves)
  • 2 tblsp rapeseed oil
  • pinch chopped summer savory herbs or from your garden
  • pinch of salt


  1. Stud the onion halves with the and put them into a pan with the milk, cream, bay leaf. Bring to the boil then remove from the heat and set aside to infuse for 20 minutes.
  2. Strain the milk and cream through a fine sieve and discard the flavouring ingredients.
  3. Melt the butter in a non-stick pan, add the flour and cook over a medium heat for one minute. Gradually beat in the milk and cream and bring to the boil, stirring.
  4. Simmer very gently over a very low heat for ten minutes, giving it a stir every now and then. Pour into a mixing bowl and leave to cool slightly.
  5. Preheat the oven to 200°C (400°F/Gas 6). Separate the eggs and put the whites into a large mixing bowl.
  6. Mix the egg yolks into the sauce, then stir in half the thyme leaves, the crumbled fresh goats' cheese, the grated hard goats' cheese and ¾ teaspoon of salt.
  7. Whisk the egg whites until they form soft peaks and fold them into the mixture.
  8. Lightly butter 10 small medium soufflé dishes.
  9. Pour in the soufflé mixture and put into oven to bake, until the top is puffed up and golden but the centre is still soft and creamy.
  10. Meanwhile, prepare the salad dressing by whisking all the ingredients together. Turn the dressing through the leaves just before serving.
  11. Garnish the soufflé with a few thyme leaves and serve with the dressed green salad.


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