- 100g butter
- 100g plain flour
- 600ml whole milk warmed
- 2 tbsp dijon mustard
- 4 large eggs separated
- 175g goats cheese rind removed
Melt the butter in a pan and use this to grease 6 large oven proof ramekins. In an upward direction from Base to tip, then refridgerate. Place the remaining butter back on the heat and add the flour. Stir with a wooden spoon constantly for 5 minutes until the mixture smells like toasted biscuits. Next whisk in the warm milk a little at a time until combined to form a thick smooth mixture. Add the mustard and allow to cool slightly. Beat with egg yolks and goats cheese. Season with salt and pepper.
In a clean dry bowl whisk the egg whites to soft peaks, they should hold their shape in the bowl. Gently fold the whites into the goats cheese mix in 3 stages using a metal spoon.
Fill the ramekins and allow the mix to settle with a gentle tap. Bake in a pre heated oven 180 degrees Celsius fan/ non fan/ gas 6 in a deep tray with 1 inch of hot water for 20-25 minutes until risen and golden. Allow to cool for 5 minutes and remove from the ramekins. These souffle can be left in the fridge for 2 days.
Rebake the souffle for 15 minutes at 180 degrees Celsius until hot through. Serve with celery and walnut salad.
Fulcrums light acidity will cut the richness of the cheese soufflé and its carbonation will cleanse the palate leaving the fresh fruity notes of the beer.