For Lactose intolerance replace Goats Milk with Lactose Free Milk
3 tblspns dried gluten free breadcrumbs
60gr dairy-free margarine, plus extra for brushing
1/3 cup (50gr) maize flour
300ml goats milk
3 large eggs, separated
120gr goat’s cheese, crumbled
2 teaspoons chopped chives
2 teasoons finely chopped flat leaf parsley
Salt and freshly ground black pepper
Green salad, to serve (optional)
2 tblspns fresh gluten free breadcrumbs (made from day old gluten free bread)
1 tspn chopped chives
20gr. Goats cheese
Preheat oven to 180C and line a baking tray with baking paper.
Grease six 150ml soufflé dishes and lightly coat with gluten free breadcrumbs. Invert the dishes and shake away any excess breadcrumbs.
Melt margarine in a medium saucepan over low heat. Add cornflour and cook, stirring constantly, for 1 – 2 minutes. Slowly pour in the goats milk and mix to make a smooth paste. Cook, stirring, for a further 2 – 3 minutes or until thickened.
Transfer the mixture to a medium bowl. Add the egg yolks, one at a time, beating well with electric beaters between additions.
Add goats cheese, chives and parsley and beat until just combined. Season with salt and pepper.
In a large clean bowl beat the egg whites with clean electric beaters until firm peaks form.
Gently fold egg whites in the cheese and herb mixture until well combined.
Spoon gently into the soufflé dishes then place the dishes into a deep baking dish. Pour enough water into the baking dish to come halfway up the sides of the soufflé dishes. Bake for 20 minutes or until well risen and slightly browned.
Make the topping by combining the breadcrumbs, chives and goats cheese in a small bowl. Season with salt and pepper and mix to a fine texture.
Remove the soufflés from the oven and place them on the prepared tray lined with bake paper.
Brush with the extra melted margarine and sprinkle with the breadcrumb topping.
Bake for a further 7 – 8 minutes or until puffed with a firm crust.
Serve immediately with salad if preferred.