150g Ribblesdale goats’ cheese, diced
4 large eggs, separated
40g plain flour
1 tsp English mustard
1 small onion, finely chopped
1 pinch ground nutmeg seasoning
Selection of salad leaves
Pinch of fresh chervil, chopped
2 medium carrots
Juice of 2 oranges
Pre-heat oven to 180C and lightly grease four tea cups. Heat the milk in a pan with the finely chopped onion and bring to just below boiling. Strain into a jug and discard the onion. Heat the butter in a pan and add flour and mustard. Mix well then cook on a low heat for 30 seconds, add the warm milk gradually and then mix vigorously until thick and glossy. Fold in the diced goats’ cheese and allow to cool for five minutes. Whisk the egg whites until stiff and carefully fold into the base mix.
Then fill the tea cups approximately two thirds full and place them in a suitably sized roasting tray that has been half filled with hot water. Cook in the oven for 15–20 minutes until the soufflés are risen, golden and set. Allow the soufflés to cool and sink slightly, and then turn out onto a cooling rack. They will be fine in the fridge for a couple of days before use.
To prepare the carrots, peel and grate them before braising them lightly in the juice of two oranges for two to three minutes. Allow them to cool. Whisk any remaining orange juice from the carrots into your vinaigrette. To make the salad, arrange a selection of salad leaves then add a pinch of fresh chopped chervil, your vinaigrette dressing and the prepared carrots.
For the soufflés second bake, preheat the oven to 200C. Place the soufflés upside down on a buttered tray and cook for five minutes to puff up. Serve immediately on the salad.