The base is goats cheese (i used Willowbrae from the markets), egg yolks, and cream beaten until light and fluffy. Bread crumbs are folded through followed by beaten egg whites. They are baked for about 25 mintues. I served them with a roasted beetroot salad as suggested by Donna.
I really enjoyed the souffle, so light and melt in your mouth. It went perfectly with the beetroot.