- 3 garlic cloves, finely chopped
- 120 gm crème fraîche (½ cup)
- 1 tsp thyme leaves
- 1 cup green onion, finely chopped
- 500 gm spinach, leaves picked and rinsed
- 4 tbsp unsalted butter, plus extra to grease dish
- 35 gm plain flour (¼ cup)
- 250 ml milk (1 cup)
- 200 gm fresh goat’s cheese, crumbled (1 cup)
- 40 gm freshly grated parmesan (½ cup)
- 5 egg yolks, separated
- To serve: green salad
- 1Preheat oven to 200C. Combine garlic, crème fraîche, thyme and green onion in a saucepan. Cover and cook over low heat for 5 minutes. Set aside.
- 2Place spinach in a large frying pan over medium heat. Stir for about 4-5 minutes until wilted, adding a little water if necessary, Transfer to a colander and press out moisture with the back of a large spoon. Chop finely and reserve until ready to use.
- 3Melt butter in a saucepan over medium heat. Stir in flour. Cook for 2-3 minutes, stirring with a wooden spoon, then add milk and whisk for 2-3 minutes or until thickened. Stir in goat’s cheese and parmesan. Add egg yolks, spinach, garlic, onion and crème fraîche mixture and combine well. Season generously with sea salt and freshly ground white pepper and transfer soufflé mixture to a large bowl.
- 4In another large bowl, whisk egg whites with a pinch of sea salt until they form soft peaks. Add egg whites to the soufflé mix and fold the mixtures together until well combined.
- 5Grease a 6-cup gratin or soufflé dish and spoon soufflé mixture into dish, making sure it is not overfilled. Bake for 40 minutes or until golden brown and set. Serve immediately with a simple green salad.