Zucchini and Goat Cheese Souffle

Ingredients

• 4 zucchini, coarsely grated
• Zest of 2 lemons
• 125g goat cheese
• 80g butter
• 350ml milk, warm
• 60g plain flour
• 1 tablespoon cream
• 1 tablespoon grated Parmesan
• 3 yolks
• salt and pepper
• nutmeg
• 4 whites

Method

Set oven to 180°C and butter 6 x 150ml ramekins.

Place 20g butter and zucchini into a frying pan and sauté for 3 minutes. Remove from heat and place mixture in a sieve over a bowl so some of the excess liquid can drain out.

Using the same pan melt the remaining butter and stir in the flour. Cook, stirring constantly for 4-5 minutes.  Whisk in warmed milk and stir til it reaches a boil.  Remove from heat.  Stir in zucchini, lemon zest, goat cheese, cream and Parmesan and cool 5 minutes.

Add yolks to mixture, one by one.  Season with salt and pepper and a few gratings of nutmeg.

Whip whites to soft peaks.  Fold into mixture.

Place in ramekins and bake 12-15 minutes until firm and puffed

Wine recommendation

Jo Burzynska, Wine editor - Viva, New Zealand Herald

Kairos “Wild Barrique Ferment” Sauvignon Blanc 2009

Blind River Marlborough Sauvignon Blanc 2010