Twice-baked goat’s cheese and chive soufflés

Method

1. Preheat the oven to 180ŒC/fan 160ŒC/gas 4. Melt the butter in a pan and use a little to brush inside 6 x 250ml ramekins. Add the flour to the remaining butter in the pan and cook for 2 minutes.
2. Gradually stir in the milk, bring to the boil and cook for 3-4 minutes until thick. Take off the heat, add the cheese, chives and egg yolks. Beat well and season.
3. Whisk the egg whites until stiff. Mix a spoonful into the cheese mixture, then gently fold in the rest. Fill the ramekins to the rim and run a finger around the edge (check out our how to section for tips on how). Place in a baking tray filled with boiling water to halfway up the ramekins. Bake for 15-20 minutesremove and cool.
4. Preheat the oven to 220ŒC/fan 200ŒC/gas 7. Run a knife around the soufflés and turn out into an ovenproof dish. Drizzle with cream, scatter with Parmesan and bake for 10 minutes. Serve immediately.