METHOD

Preheat oven to 165C. Thickly butter 8 x 250ml ramekins and refrigerate for at least 30 mins – this is very important if you’re wanting to unmould soufflés cleanly! In a medium sized heavy based saucepan over a moderate heat, melt the butter, then add flour and stir for two minutes until foaming but not coloured.
Gradually whisk in the warm milk, reduce the heat and simmer for 5-10 minutes, stirring occasionally, until the sauce has thickened. Remove from the heat, add the herbs, parmesan and goat’s cheese and whisk until smooth.
Allow to cool for 5 minutes then beat in the egg yolks and season the mixture well. Whisk the egg whites to soft peaks. Stir one third of the egg whites into the goats cheese mixture and mix thoroughly. Gently fold in the remaining egg whites until completely incorporated.
Ladle the soufflé mix in the prepared ramekins and smooth off the tops with a palette knife. Run your thumb around the rim of the moulds to create a clean edge for even rising. Place the ramekins in a baking dish lined with a clean tea towel, the fill the dish with hot, not boiling, water to come two thirds up the sides of the ramekins. Bake in the oven for 15-20 minutes until puffed and golden.
Cool the soufflés until deflated then run a knife around the inside edge of the ramekins and tip eachinto a gratin dish or ovenproof bowl or plate.

To serve:
500mls cream
1 cup grated parmesan
A few tablespoons of caramelised onion
Preheat the oven to 220C. Pour ¼ cream and about 2 tbsp of freshly grated parmesan over each soufflé then bake for 10-12 minutes until puffed, golden and bubbling (about 10 minutes). Serve immediately with a salad of soft green leaves dressed with a spikey vinaigrette and a blob of caramelised onion.