Figs with cheese

Goat cheese soufflé

• 500 GRAM FRESH FIGS, halved
• 75 GRAM CAMEMBERT, in small pieces
• 75 GRAM CREAM CHEESE
• 50 GRAM HAM, in small strips
• 2 TBSP RASPBERRY VINEGAR
• 1 TBSP HONEY
• 2 TSP OLIVE OIL
• SALT AND FRESH MILLED PEPPER

• 40 GRAM SELF RAISING FLOUR
• 40 GRAM BUTTER
• 1 CUP MILK
• 1/2 BUNCH GREEN ONIONS, chopped
• 100 GRAM HARD GOAT CHEESE
• 4 DRIED TOMATOES
• 1/2 TBSP MILLED FRESH PEPPER
• 2 EGG, split

Sprinkle the figs with salt and pepper. Mix the olive oil, vinegar and honey well together and drizzle the figs with this mixture. Distribute the camembert over half of the figs. Put a teaspoon of cream cheese on the other figs, followed by a few pieces of ham.

Melt the butter and add the flour. Stir well and simmer for 2 minutes. Add the milk and bring to the boil, stir well. Add the egg yolks, the pepper, the dried tomatoes and the green onions and salt to taste. Cut half of the goat cheese in small cubes and add this, too. Whip the egg white until firm and fluffy and add this carefully. Put this mixture in soufflé molds. Bake them 15 minutes at 180 degrees Celsius. Take them out of the molds and put them on a baking tray; grate the remaining cheese and sprinkle this over the soufflés. Bake them 10 more minutes at 180 degrees Celsius.