VEGETABLES: Cheese soufflé is not difficult to make. With a bit of practise, any one can produce good result. So, happy practising!

GOAT CHEESE SOUFFLE:

6 tbsp. butter                                                               

½ cup all purpose flour

1 ¼ cups hot milk                                                       

¼ tsp. grated nutmeg

salt and pepper                                                            

4 eggs, separated

5 oz. goats’ cheese, crumbled                                      

Use 1 tbsp. butter to grease an 8-inch diameter soufflé dish and chill it to let the butter harden. Preheat oven to 375 degrees F. Arrange a baking sheet on the middle shelf of oven

Melt 4 tbsp. butter in a saucepan over medium-low heat. Add the flour and cook roux for 3-4 minutes, stirring continuously. Remove from heat and whisk in hot milk gradually, whisking well to prevent lump. Return to heat and bring sauce to a boil. Cook until sauce thickens. Stir in 1 tbsp. butter, nutmeg, salt and pepper to taste. 

Remove from heat and leave to cool for a few minutes. Gradually beat in egg yolks and cheese. Return sauce to medium heat, and cook gently to melt cheese, stirring frequently. Cool.

In a large bowl, beat egg whites with a pinch of salt until stiff. Fold about ¼ of the egg whites into cheese mixture until thoroughly incorporated, then fold in remaining whites in three batches. Pour mixture into the prepared dish.

Put dish on the preheated baking sheet. Bake for 30 to 40 minutes or until well risen and golden brown. Serve immediately.

NOTE: To make individual soufflés, divide the mixture between 4-5 soufflé dishes or ramekins. Bake for 12-20 minutes, until well risen and golden brown. Any cheese can be used.