Ingredients

• Soufflés:

  80g butter

  60g plain flour

  350ml warm milk

  75g goats cheese

  1 tbsp LittlePod natural vanilla paste

  1 tbsp freshly grated parmesan.

  2 tbsp freshly chopped parsley or chives.

  3 egg yolks

  Salt and pepper

  4 egg whites

  250ml double cream

  ---

  Tomato Vinaigrette:

  2 shallots

  2 cloves garlic, minced

  6 tbsp olive oil

  1 tbsp good quality balsamic vinegar

  150ml dry white wine

  2 tbsp fresh lemon juice

  1 tbsp LittlePod natural vanilla paste

  125ml passata

  Salt and freshly ground pepper

  4 tbsp softened butter (optional)

Method

Soufflés:

1. Melt 50g butter and grease 6-8 ramekin moulds.
2. Melt the remaining butter in a saucepan, stir in the flour and cook over a medium heat, stirring for two minutes.
3. Add the warmed milk and vanilla paste a little at a time until the mixture has become a smooth white sauce and the flour has cooked out. Remove from the heat.
4. Mash the goats cheese until soft and then add to the sauce with the parmesan and fresh herbs. Cool for five minutes. Fold the egg yolks in thoroughly, taste and season.
5. Beat the egg whites to the ribbon stage and fold quickly and lightly into the cheese mixture.  Divide the mixture between the greased ramekins and smooth the surface of each one.
6. Place the ramekins into a baking dish and pour in hot water until it has come two-thirds up the sides.
7. Bake for 18-20 minutes until the soufflés are firm to the touch and well puffed.
8. Remove the soufflés from the oven (they’ll deflate and look wrinkled).
9. Allow the soufflés to rest for one minute and then gently ease them out of their moulds.
10. Place on a plate and cover with cling film.
11. When you are ready to serve, place the soufflés in a shallow buttered ovenproof dish.
12. Pour the double cream equally over the top of the soufflés.
13. Sprinkle with parmesan and return to the oven for 12-15 minutes (200°C fan assisted / 200°C conventional / 425°F until the soufflés are puffed and golden brown.

Tomato Vinaigrette:

1. Place the shallots, garlic and olive oil into a small saucepan over a low heat for two minutes, stirring occasionally.
2. Add the vanilla paste and wine, increase the heat and cook until reduced by half.
3. Add the passata, lemon juice, salt and pepper.
4. Bring the mixture to the boil and remove from the heat.
5. Slowly whisk in the softened butter and balsamic vinegar

This recipe was created by LittlePod ambassador and Master Chef of Great Britain, Peter Gorton.