Ingredients

• 1 Broccoli head
• 1 tbs butter
• 1 tbs corn flour
• 3 eggs, separated
• 1/2 cup milk
• 2 tbsp goats cheese
• Salt & pepper

Pre heat your oven to 180 Degrees C.
Begin by steaming or boiling the broccoli, leaving the stem for another dish.

In a small pan create a béchamel sauce by beginning with a roux, on a low to medium heat add butter and cornflour and cook for a round 2 minutes, slowly add in the milk whisking promptly to avoid lumps forming.
Add salt, pepper and goats cheese to the mixture and remove from heat.

After the broccoli has cooked and cooled transfer your béchamel sauce and broccoli to a blender and blitz together to form a smooth consistency.

In a clean and dry bowl, separate 3 eggs, add the yolk to your broccoli mix and begin to whisk the egg white. We want to create ‘soft peaks’
Begin combining the egg white to the broccoli mix but slowly and carefully folding in half the egg white mix, then the remaining half.

Prepare ramekins by greasing with butter and pour your mixture filling only 3/4 of the dish.
Place int he oven and bake for 15 – 20 minutes, as tempting as it is to peak, do not open the oven to avoid deflation of your soufflé!

Enjoy