Create and Cook 2011: A Courgette and Goats Cheese Twice Baked Soufflé - Serves 2
1 medium courgette,grated
15g butter plus extra for frying and greasing ramekins
30g Rosary Farm goats cheese
25g grated Parmesan
15g sundried tomatoes, chopped
Salt and pepper
2 free range medium eggs, separated
Ingredients (Basil Custard):
2 free range medium egg yolks
75ml double cream
3 tsp basil pesto
Preheat oven 180°C/Gas mark 5. Prepare the bain marie - fill a roasting pan two thirds full with water. Lightly grease 2 ramekins with butter.
Melt a small knob of butter in a frying pan, add the grated courgettes. Cook for 3–4 minutes. Remove from pan and drain well.
Melt the butter in a saucepan, stir in the flour. Gradually stir in the milk, bring to the boil to form a thick roux. Remove from the heat.
Stir in the goats cheese, 15g parmesan, tomatoes and courgettes. Season. Whisk the egg whites until stiff, and gently fold into the mixture.
Pour into the ramekins, place in the bain marie and cook for 18–20 minutes.
Remove soufflés from the oven and leave to cool.
Instructions (Basil Custard):
Increase oven temperature 200°C/Gas mark 6.
Whisk the eggs yolks in a bowl. Heat the milk and cream in a saucepan, bring to the boil.Reduce the heat. Pour the mixture onto the egg yolks. Return to the pan, stirring continuously, until custard has thickened. Stir in the pesto. Remove from the heat.
Turn out the cooled soufflés onto a greased baking tray, sprinkle with remaining cheese. Bake for 12 minutes. Turn out onto plates and serve with the basil custard, new potatoes and cherry tomatoes.