Red Pepper Souffles Recipe

Ingredients : Serves 4

225 g/8 oz Shortcrust Pastry

30 ml/2 tbsp olive oil
1 red (bell) pepper, seeded and sliced

15 ml/1 tbsp chopped mixed nuts

15 ml/1 tbsp caster (superfine) sugar

A few drops of balsamic vinegar

Salt and freshly ground black pepper

For the souffles:
175 ml/6 fl oz milk
100 g/4 oz/0.5 cup goats' cheese

10 ml/2 tsp cornflour (cornstarch)

2.5 ml/0.5 tsp cayenne
3 eggs, separated
15 ml/1 tbsp snipped chives

Method :

Roll out the pastry (paste) on a lightly floured surface to about 5 mm or 1/4 in thick and use to line four greased 7.5 cm/3 in flan tins (pans). Cover with greaseproof (waxed) paper, fill with baking beans and bake blind in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes. Remove the paper and beans and keep the pastry cases (pie shells) warm.

Meanwhile heat the oil in a frying pan (skillet) and fry (saute) the peppers until golden. Stir in the nuts, sugar and vinegar and season with salt and pepper.

To make the souffles, heat the milk and cheese gently together just until the cheese melts. Mix the cornflour to a paste with a little water, then stir it into the milk with the cayenne and season with salt and pepper. Bring to the boil, stirring continuously, and stir until the sauce thickens. Remove from the heat and leave until cool. Beat the egg yolks into the sauce. Whisk the egg whites until stiff, then fold into the sauce. Pour into four greased 7.5 cm/3 in ramekins (custard cups) and bake in the preheated oven at 180°C/350°F/gas mark 4 for about 7 minutes until well risen and golden brown. Spoon the pepper mixture into the pastry cases and top each one with a souffle. Serve garnished with the chives.