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SERVINGS
4
INGREDIENTS
PREPARATION (35 Mins.)
1. Brush the ramekins carefully with butter and sprinkle with sugar. Preheat the oven with top/bottom heat to 200 °C. Pluck the thyme leaves from the stalk and chop finely. Finely grate the Parmesan.
2. Separate the eggs. Whisk the egg whites with a pinch of salt till firm. Stir the egg yolks with the soft goat’s cheese, truffle honey, Parmesan and starch till smooth. Season well with salt and Cayenne pepper. Then gently fold in the beaten egg whites.
3. Fill the soufflé mixture almost up to the edge of the prepared ramekins and place on a baking tray. Bake in the middle of a hot oven for about 20 minutes.
4. TIP: Serve the freshly baked soufflés with a crunchy green salad with a tart vinaigrette dressing. A few roasted walnuts can be mixed into the salad to taste and ripe peach, pear or fig slices when in season.