Light, fluffy soufflés never fail to impress, yet they are surprisingly easy to make. This recipe uses the fish-poaching milk to make the soufflé base, and fresh herbs and chopped tomatoes are added for a lovely flavour. Serve straight from the oven for a special occasion lunch.
• Smoked cod is sometimes called cape cod; it can be bought from a fishmonger. Many supermarkets sell frozen cod; thaw and drain before using.
GOAT'S CHEESE AND SUN-DRIED TOMATO SOUFFLÉ
• Put ⅓ cup (30 g) sun-dried tomatoes (not oil-packed) in a small bowl and pour over boiling water to cover. Leave to soak for 30 minutes, then drain and finely chop.
• In step 3, make the thick sauce base with ¼ cup (35 g) cornflour and 300 ml low-fat milk. After beating in the egg yolks, add 100 g creamy goat's cheese and beat until smooth.
• Stir in the sun-dried tomatoes and the herbs, and season with salt and pepper to taste.
• Fold in the stiffly beaten egg whites, then spoon the mixture into the soufflé dish. Finish and bake as in step 6.
By thickening the soufflé base with cornflour, instead of following the more traditional method using butter, the total fat content of this fluffy soufflé is reduced.
GI estimate medium.