This light and fluffy souffle for two is made with goat’s cheese and Parmesan – and the unusual addition of lemon thyme gives it a lovely, summery flavour
- 2 large eggs, separated
- Salt and freshly ground black pepper
- 125g rindless soft goat’s cheese
- 60g Parmesan, finely grated
- 3tbsp double cream
- 1tbsp lemon thyme leaves, plus extra sprigs with flowers, for garnish
- 2 x 175-200ml ovenproof dishes, well-buttered
Set the oven to gas mark 6 or 200°C. Whisk the egg whites, with a pinch of salt, to stiff peaks.
In another bowl, but using the same beaters, whisk the egg yolks with the goat’s cheese, half the Parmesan, the cream and half the thyme leaves, chopped, if you prefer. Season.
Stir about one third of the egg whites into the cheese mixture, then fold in the rest.
Sprinkle the remaining Parmesan in the dishes. Divide the mixture between them and sprinkle with the rest of the chopped thyme.
Place on a baking sheet and bake for 12-15 mins until puffed up and golden. Garnish with thyme sprigs. Serve immediately.
Any variety of thyme, or chives, with their flowers to garnish, would be fine to use.