An easy souffle recipe that can be prepared ahead of time and re-baked before serving.
Preheat oven to 180 C (fan forced 160C ) & spray 4 x150ml ramekins with oil spray.
Spray a non-stick frypan with oil and heat over medium heat and cook onion & thyme until onion is soft & cooked but not brown.
With a stick blender mix together cornflour, milk, ricotta, cottage & goats cheeses, egg yolks and season with salt & pepper.
Heat milk in a medium saucepan over low – medium heat and the cheese and onion mixtures.
Continue stirring (don’t stop as it will stick and burn) until mixture begins to thicken. Remove from heat and set aside.
Whisk egg whites in a very clean bowl until soft peaks form.
Gently fold 4 tablespoons of egg white into the cheese mixture. Once combined add the remainder and fold through gently.
Spoon mixture into ramekins and place in a baking dish.
Add enough boiling water to the baking dish to come half way up the sides of the dishes.
Bake in oven for 20 minutes or until they firm to the touch & golden.
Allow to cool for 10 minutes then turn upside down onto a baking paper lined oven tray. At this stage they can be refrigerated and cooked at a later stage.
Top with parmesan and bake 15- 20 minutes or until risen again and golden.
Scatter with chives and serve.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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