Twice baked goats cheese and sundried tomatoes souffle

Yield: 1 servings

Measure Ingredient
6 Egg yolks
6 Egg whites
225 grams Cream cheese; (8oz)
55 grams Goats cheese; (2oz)
55 grams Cornflour; (2oz)
55 grams Sundried tomato paste; (2oz)
60 grams Mixed wild mushrooms; (2oz)
30 grams Chopped basil; (1oz)
Salt and pepper
30 grams Chopped basil; (1oz)
30 grams Chopped tomato; (1oz)
30 grams Sugar; (1oz)
55 grams Olive oil; (2oz)
Salt and pepper

FOR THE SOUFFLE

SWEET BASIL DRESSING

Cream together the egg yolks, cream cheese and goats cheese with the cornflour, tomato paste, salt and pepper until smooth. Add the basil and the rest of the ingredients.

Beat the egg whites until light and fluffy, add cornflour and mix into the cheese mixture. Pour into a greased ramekin moulds. Bake in water bath (medium oven) for 15-20 minutes.

For the dressing mix all the ingredients together and lightly pour over the Souffle.

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