Melt the butter in a large saucepan
and use about 1 tbsp to grease 6 x 200ml
soufflé dishes. Place the remaining butter
back on the heat, then scatter over the
flour and mix well. Cook for 5 mins,
stirring constantly, then gradually whisk
in the warm milk, a little at a time, until
you have a thick, smooth mixture. Stir in
the Parmesan, mustard and thyme, then
set aside to cool slightly. Beat in the egg
yolks, fold through the goat’s cheese,
season with salt and pepper, then
transfer to a large bowl.
In a clean bowl, whisk the egg whites
until they just start to stiffen and hold
peaks. Use a metal spoon to fold them
into the cheesy mixture, in 3 additions.
Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes,
then sit them in a roasting tin. Pour
boiling water into the tin to reach
halfway up the sides of the dishes. Bake
the soufflés for 20-25 mins until they are
risen and coloured. Remove the dishes
and set aside for 10 mins. Run a knife
around the edges, then turn out onto an
ovenproof tray. The soufflés can now be
kept covered in the fridge overnight or
frozen for up to a month. Defrost fully
before reheating as below. To make
the Parmesan glaze, whisk the cream,
Parmesan and egg yolk until combined.
About 15 mins before you are ready to
eat, heat oven to 200C/180C fan/gas 6.
Drizzle the tops of the soufflés with the
glaze. Bake for 10 mins, then finally flash
under the grill until the tops are golden.
Make the salad. Toss the salad leaves,
apple, chives and walnuts. Mix the red
wine vinegar and olive oil together,
season, then dress the salad. To serve,
place the soufflés in the centre of the
plates and scatter salad around each.