INGREDIENTS
525 ml milk
2 golden shallots finely sliced
1 bay leaf
1 sprig of thyme
90 g butter
125 g plain flour
100 g goat cheese
150 g pumpkin puree
8 eggs separated
extra butter
extra flour
100 ml cream
50 g pumpkin puree
25 g goats cheese
25 g parmesan, grated
salt and pepper

TO MAKE

In a heavy pot bring milk gently to the boil with shallots, bay leaf and thyme. Remove from heat and allow to infuse for five minutes. Strain discarding solids and keep milk warm.

Melt butter in another saucepan and add flour, stirring until combined. Slowly add milk a little at a time stirring until all milk has been added and a smooth mixture has formed. Remove saucepan from heat. Add goats cheese, pumpkin puree and egg yolks, stirring until combined.

In a bowl, whisk egg whites to a soft peak then fold through the pumpkin mixture, seasoning to taste. Grease 12 ramekins heavily with butter and lightly flour. Divide mixture evenly between ramekins and then submerse halfway in a baking tray filled with boiling water. Bake at 180°C for approximately 18 minutes or until souffles have risen and become golden brown. Remove from oven, allow to cool then carefully remove from ramekins. Souffles may be refrigerated covered once cold until required.

To serve, lightly whisk cream adding pumpkin puree, goats and parmesan cheese. Lightly season. Place a dollop on top of each souffle and return to the oven at 180°C on a tray lined with baking paper. Bake until the souffle has risen and is nicely coloured. Serve immediately with a garnish of your choice.

This recipe is being served at Wild Canary as part of Dine Out Brisbane.