Twice baked goats cheese soufflés with apple walnut salad
Ingredients
- 100g unsalted butter
- 100g plain flour
- 600ml full-fat milk, warmed
- 2 tbsp grated Parmesan (or vegetarian alternative)
- 1 tbsp Dijon mustard
- 2 tbsp chopped thyme leaves
- 4 large eggs, separated, plus 1 large egg white (use the yolk, see below)
- 175g rindless goat's cheese, crumbled
- 50ml double cream
- 25g grated parmesan (or vegetarian alternative)
- 1 large egg yolk
- handful mixed baby salad leaves, picked and washed
- handful rocket, washed
- 1 red apple, cut into fine matchsticks
- 1 tbsp chopped chives
- 50g walnut pieces, chopped
- 1 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
Instructions
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