1 tsp sea salt (ground)
7 Tbsp butter (unsalted)
6½ Tbsp all-purpose flour
1½ Tbsp corn flour
50g chives (snipped)
100g goats cheese
1 cup milk
4 cups zucchini (finely grated)
5 eggs (separated into 3 yolks and 5 whites)
1 bunch flat-leaf parsley (for garnish)
12 thick zucchini strips (for garnish)
6 zucchini flowers (optional for garnish)
Preheat oven to 120°C. Melt the butter and cook flours together in a saucepan over medium heat to form a roux. Slowly add milk while whisking continuously until the sauce thickens.
Cook the grated zucchini in a medium non-stick pan, over medium-high heat until all the moisture evaporates. Move the zucchini to a medium-size bowl, and mix with the egg yolks. Add the zucchini mixture as well as the goats cheese into the white sauce, and set aside to cool.
In a medium-size bowl, whisk the egg whites until they form soft peaks. Gently fold into the zucchini mixture. Divide the mixture into your ramekins. Bake for an hour until golden.
Remove from oven, plate and garnish each soufflé with a grilled zucchini strip, a few sprigs of flat-leaf parsley and an optional zucchini flower. Serve immediately with a cold glass of Survivor Chenin Blanc.
Cooks in: 40 minutes
Pairs well with Survivor Chenin Blanc.