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  • 40g butter

  • 225ml milk

  • 1 bay leaf

  • 1 pinch grated nutmeg

  • ½ onion, sliced

  • 40g flour

  • 175g ripe goat’s cheese

  • 4 x 60g eggs separated

  • ½ teaspoon Alpine Pepper (*Please see notes)

  • 150ml cream


  • 1.

    Preheat the oven to 180°C.

  • 2.

    Using a thick bottomed pan melt the butter slowly.

  • 3.

    In a separate pan warm the milk, bay leaf, nutmeg and onion gently.

  • 4.

    Add the flour to the butter and cook out for about 1 minute, stirring.

  • 5.

    Add the soft goats cheese and stir until it combines.

  • 6.

    Add the egg yolks.

  • 7.

    Whip the egg whites in an electric mixer, a good tip when working with egg whites is to wipe the bowl out with a lemon half, and start the egg whites off slowly; this helps them to take in more air, then turn the speed to full until the whites are firm.

  • 8.

    Add the milk to the cheese mixture and cook out, stirring until all the lumps have gone; season with the Alpine Pepper and then take the pan off the heat so that it cools down.

  • 9.

    Butter and flour six moulds.

  • 10.

    Fold in one spoonful of the whipped egg whites at a time, so that you don’t lose the aeration, be gentle and the result will be great.

  • 11.

    Spoon the mixture into the moulds and place in a deep tray; add boiling water ¾ way up the sides of the moulds.

  • 12.

    Put them in the pre heated oven for about twenty minutes; remove and allow to cool.


*Alpine Pepper can be purchased at:

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