Preheat your oven to 200c/400f/gas 6- Circotherm 190c.
Butter 6 ovenproof soup plates or bowls, sprinkle the inside with ¼ of the Parmesan and shake to cover so it sticks. This is key for the soufflé to climb up.
Whisk the egg yolks until smooth, add the goat’s cheese and whisk again to combine. Stir in the sauce and season, add the thyme leaves. Fold in half of the remaining Parmesan.
In a separate bowl whisk the egg whites with a pinch of salt until soft peaks form. Fold in a large spoon of the whites thoroughly into the cheese mixture to break up the density, then carefully fold in the remaining whites. Divide between the prepared bowls and sprinkle with the remaining Parmesan. Place on a baking sheet in the oven and bake until risen and golden – the soufflé should hold it’s rise for a good few minutes before taking it out. You can quickly check by opening the oven and gently shaking the baking sheet, the soufflés should have a slight wobble in the center but not too wobbly!
Serve with a crisp seasonal salad.
Note- You can make these into twice-baked soufflés. Butter 6 large ramekins and dust with Parmesan. Fill the ramekins with the mixture and place in a roasting tin with about 1 inch in old money of hot water. Bake in the oven at a low setting of 140c/gas3, turn down if they start to rise, they should just set Perfectly. Remove and cool. Turn out onto a baking sheet covered with parchment and chill or freeze. Bake in a hig heat of 200c/gas 6 until puffed and golden.
You can also use the mixture in a tart case. The recipe can be found in our selection.
Bake at 180c/gas 4 until golden at the edges. Remove the paper and beans and bake for 5-7 minutes at 160/gas 3 until the base is dried out a little.
