Serves Makes 6
- 50 g butter
- 1/2 onion, peeled and chopped finely
- 2 tsp fresh thyme, chopped
- 30 g plain flour
- 1 cup milk
- 1 tsp lemon zest
- 150 g blue cheese
- 1 cup tasty cheese, grated
- 1 cup cooked pumpkin, roughly mashed
- 3 egg yolks
- 4 egg whites
- sea salt and freshly cracked pepper
Preheat oven to 200 degrees C.
Grease and dust with flour 6 x 100ml ramekins, place them onto a large baking tray and set aside until required.
Place a large pot over a medium heat and melt the butter. Add the onion and thyme and cook for 2 to 3 minutes to soften. Stir through the flour and cook for a further 2 minutes, stir regularly. Add the milk, lemon zest and continue to stir until the liquid slowly thickens. Remove from the heat, stir through the tasty cheese, blue cheese and pumpkin. Season to taste with salt and pepper and set aside to cool to room temperature.
Gently whisk the egg yolks into your sauce.
Beat the egg whites until stiff then gently fold the egg whites into the cheese and pumpkin mixture.
Spoon the mixture into each of the ramekins until 1cm from the rim. Place into the preheated oven for 20 minutes or until puffy and golden. Remove the tray of ramekins and allow to cool completely.Using a knife, carefully remove each of the souffles from the ramekins and place onto an oven proof tray. Place back in the preheated oven for 10 minutes until puffed. Serve immediately topped with fresh watercress, pecans, goats cheese and a drizzle of olive oil.