Savoury Risen Puddings with Fruit
5,7 / 10
Heat the butter in a pan, stir in the flour and cook for a couple of minutes. Gradually stir in the milk and simmer for 15 minutes, stirring occasionally with a whisk. Add the cream, return to the boil and stir in the goat’s cheese. Season with salt, pepper and nutmeg and remove from the heat.
Separate the eggs. Gradually stir the egg yolks into the cheese mixture. Whisk the egg whites stiffly and fold in.
Grease 4 soufflé dishes (each holding about 1/4 l), fill two thirds full with the mixture and bake in an oven preheated to 180°C (160° fan) | 350F | gas 4, on the lower shelf for about 25 minutes. After 15 minutes raise the temperature to 200°C to brown the tops.
Wash the figs and cut into eight. Put into a small pan with the port wine, sugar and balsamic vinegar and simmer for 5 minutes.
Serve the soufflés in the dishes, topped with figs, as soon as they are ready.