Twice baked goat’s cheese soufflés with apple and pecan nut salad – Food & Home Magazine

Ingredients

• SOUFFLÉS
• 100g butter, melted
• 100g cake flour
• 600ml warm milk
• 45ml (3 tbsp) Parmesan, freshly grated
• 30ml (2 tbsp) Dijon mustard
• 15ml (1 tbsp) fresh thyme, leaves only, chopped
• 4 large eggs, separated
• 200g goat's cheese, crumbled
• salt and freshly ground black pepper, to taste
• 1 large egg white, reserving the
• egg yolk for the glaze
• GLAZE
• 60ml (¼ cup) thick fresh cream
• 45ml (3 tbsp) Parmesan, grated
• 1 large reserved egg yolk
• SALAD
• mixed micro leaf salad
• fresh rocket
• 1 apple, cored and sliced
• 15ml (1 tbsp) fresh chives, chopped
• 50g pecan nuts, chopped
• 15ml (1 tbsp) red wine vinegar
• 60ml (¼ cup) extra virgin olive oil
• salt and freshly ground black pepper, to tast