Ingredients
50g/2oz butter
150g/5oz leeks, washed and trimmed
250ml/8fl oz milk
50g/2oz sun-dried tomato, finely diced
Pinch white pepper
Pinch grated nutmeg
Pinch cayenne
1 small green chilli, finely chopped (optional)
3 egg yolks
Salt to taste
150g/5oz goats cheese, grated or finely
crumbled
8 egg whites
1 buttered 2l/3pt souffle dish or 6 little ramekins
9cm/3½in diameter
Method
1. Preheat the oven to 190°C/375°F/Gas5.
2. Finely slice the leeks using the fine slicing plate. Melt the butter in a saucepan and, when it starts to foam, add the leeks and cook for about three minutes, until the leeks are getting soft. Add the flour to the pan and mix well. Slowly add the milk, stirring continuously, and continue to stir over a medium heat until the sauce has thickened. This will take about 5-10 minutes.
3. Remove the pan from the heat and add the sun-dried tomato, pepper, nutmeg, cayenne, chilli, salt, and the egg yolks. Stir to combine and then lastly add the cheese, but reserve 15-30g/2-3 tbsp for sprinkling over the top of the souffles.
4. Beat the egg whites in the mixer bowl with the balloon whisk on speed 4/5 until stiff. Add approximately one third of the beaten egg whites into the base mixture and stir together until smooth. Finally, gently fold in the rest of the egg whites, being careful not to over mix.
5. Spoon the mixture into well-greased souffle dishes and sprinkle the remaining cheese on top (you can actually hold the mixture at this point for about 1 hour in the refrigerator).
6. Place the souffle dishes in a bain-marie (dish with hot water) and bake for 30 minutes for the large dish or about 15-20 minutes if using smaller ones. They should be well risen, and a golden crusty brown on top.
7. Serve immediately.
