Stud the onion halves with the cloves and put them into a pan with the milk, cream, bay leaf and peppercorns. Bring to the boil then remove from the heat and set aside to infuse for 20 minutes.
Strain the milk and cream through a fine sieve and discard the flavouring ingredients.
Melt the butter in a non-stick pan, add the flour and cook over a medium heat for one minute. Gradually beat in the milk and cream and bring to the boil, stirring.
Simmer very gently over a very low heat for ten minutes, giving it a stir every now and then. Pour into a mixing bowl and leave to cool slightly.
Preheat the oven to 200C/400F/Gas 6. Separate the eggs and put the whites into a large mixing bowl.
Mix the egg yolks into the sauce, then stir in half the thyme leaves, the crumbled fresh goats' cheese, the grated hard goats' cheese or parmesan, cayenne pepper, ¾ teaspoon of salt and some black pepper.
Whisk the egg whites until they form soft peaks and fold them into the mixture.
Lightly butter a shallow oval ovenproof dish measuring 30 x 18 cetimetres (12 x 7 inches) and about five centimetres (two inches) deep.
Pour in the soufflé mixture, sprinkle with the remaining thyme leaves and bake for 30 minutes, until the top is puffed up and golden but the centre is still soft and creamy.
Meanwhile, prepare the salad dressing by whisking all the ingredients together. Turn the dressing through the leaves just before serving.
Garnish the soufflé with a few thyme leaves and serve with the dressed green salad.
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