Twice Baked Goats Cheese Soufflé
40 grams butter
225 milliliters milk
1 bay leaf
1/2 onion, sliced
40 grams flour
4 eggs separated
150 milliliters cream
(* Can be found at: www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id= 4)
Preheat the oven to 180°C.
Using a thick bottomed pan melt the butter slowly.
Add the flour to the butter and cook out for about 1 minute, stirring.
Add the soft goats cheese and stir until it combines.
Add the egg yolks.
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 and you could upturn the bowl above your head without wearing egg on your face.
Butter and flour six moulds.