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Twice Baked Goat's Cheese and Thyme Soufflé
Ingredients
  • 85g unsalted butter
  • 85g plain flour
  • 550ml full cream milk
  • 30g Pecorino, grated
  • 1 tsp dry mustard powder
  • 2 tsp chopped thyme leaves
  • 4 large eggs, separated
  • 175g goat’s cheese, crumbled
  • subheading: For the second bake:
  • 75ml double cream
  • 30g Pecorino, grated
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