Ardsallagh or St. Tola’s goat cheese and thyme leaf soufflé

Method

1. Preheat the oven to 230°C/450°F/Gas Mark 8.

2. Brush the bottom and sides of the dish with melted butter.

3. Put the cream and milk into a saucepan, add a few slices of carrot, a quartered onion, 4 or 5 peppercorns and the fresh herbs. Bring slowly to the boil and allow to infuse for 10 minutes. Strain and discard the flavourings, (we rinse them off and throw them into the stockpot if there is one on the go.)

4. Melt the butter, add the flour and cook for a minute or two. Whisk in the strained cream and milk, bring to the boil and whisk until it thickens. Cool slightly. Add the egg yolks, goat cheese, grated Gruyére and most of the grated Coolea (or Parmesan if using.)

5. Season with salt, freshly ground pepper, cayenne and nutmeg. Taste and correct seasoning. Whisk the egg whites stiffly and fold them gently into the mixture to make a loose consistency. Put the mixture into the prepared dish, scatter the thyme leaves on top and sprinkle with the remaining Coolea or Parmesan cheese.

6. Cook for 12-15 minutes, or until the sides and top are nicely puffed up and golden, the centre should still be creamy. Garnish with thyme flowers.

7. Serve immediately on warm plates with a good green salad.