Goat's Cheese Souflé Serve 4-6 Ingredients at room temperature 2 tbsp butter 3 tbsp plain flour 3/4 cup milk 1 bay leaf freshly grated nutmeg grated parmesan cheese for sprinkling 40 g herb and garlic soft cheese( Boursin) 150g firm goat's cheese, diced 6 eggs whites, 1/4 cream of tartar salt and fresh ground black pepper Method 1) melt the butter in a saucepan, medium heat, add the flour and cook until slightly golden, stirring often, pour in half the milk, stirring vigorously until smooth, then stir in the rest of the milk and add the bay leaf, season with salt pepper and nutmeg, reduce the heat to low, cover and simmer for 5 minutes, stirring occasionally 2) preheat the oven to 190°C gas5, butter a souflé dish and sprinkle with the parmesan 3) remove the sauce from the heat and discard the bay leaf, stir in both cheeses 4)using an electric mixer whisk the egg whites until frothy, add the cream of tartar, increase the speed and beat until they form stiffer peaks 5) stir a spoonful of beaten egg whites into the cheese sauce to lighten it, then pour the cheese sauce over the remaining whites, using a rubber spatula fold the sauce into the whites 6) pour the souflé mixture into the prepared dish and bake foe25-30 minutes, and serve at once.   Read also: The Best Tips for Storing, Serving and Buying Cheese Preparing and Cooking Eggs  Pancakes Recipes  Swiss Cheese Fondue Recipe Camembert Parcels with Redcurrants  Spanish Omelet