double baked goat cheese souffle

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I am having two neighbours for lunch tomorrow, the reason being our gardens are so beautiful now, just hoping the weather is as good as today.
I came across this recipe in my files, we used it for vegetarian guests and even had a few in the freezer in case of panic. Where the recipe originated from I have no idea but it is delicious.
I hope tp post a photo with it later
For 4-6 ramekins
40g butter
40g flour
250ml warmed milk < 250g soft goat cheese, crumbled 3 eggs, separated 250ml cream 6 Tbsp grated firm goat cheese Melt the butter, then stir in the flour until smooth. Gradually whisk in the warmed milk. Bring to the boil, still whisking. Remove from the heat and beat in the soft goat cheese. Beat in the egg yolks and seasoning to taste, then fold in the beaten egg whites. Spoon into 4-6 well-buttered soufflé dishes and place in a baking pan of hot water. Bake at 220C for 15-20 minutes, or until puffed and set. To bake a second time, lift the cooled soufflés out of their dishes into a buttered baking dish. Pour over the cream and generously sprinkle with the grated goats cheese. Bake at 250C for 10 minutes or until puffed and golden. Roasted beetroot salad 2kg mixed beetroot, washed olive oil garlic cloves, skin on sprigs of rosemary and thyme coarse sea salt and black pepper Line a roasting tray with a double layer of aluminium foil, making show the there is an overhang on the sides. Lay the beetroot in. Season with salt and pepper and drizzle with the olive oil. Scatter over the garlic cloves and herbs. Gather the ends of the foil together making a parcel to enclose the beetroot. Ensure that it’s not too tight as the beetroot won’t cook. Place in a 180°C oven for at least and hour, depending on the size of the beetroot, until tender. Allow to cool slightly. Peel the beetroot and slice into a bowl. Season with some more salt and pepper, a good quality olive oil and an aged balsamic vinegar. Add some chopped parsley or tarragon to finish. Serve with the goats cheese soufflé.

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