Three-cheese souffles

Ingredients

• 50g Butter
• 25g Parmesan
• 300ml Milk
• 2 Bay Leaves
• 5 tbs Plain Flour
• ½ tsp English Mustard
• Pod of Cayenne Pepper
• 140g Gruyère
• 3 Eggs
• 8 slices Goats Cheese
• 150ml Double Cream
• to serve Spinach

Instructions

1. Preheat the oven to 200°C / 180°C fan / Gas mark 6. Generously butter four small ramekins (about 200 ml each). Sprinkle the Parmesan inside, turning to coat evenly, then shake out the excess.
2. Pour the milk into a large saucepan, add the bay leaves and heat gently until almost boiling. Remove from the heat and leave to infuse for about 15 minutes.
3. Discard the bay leaves. Add the butter and flour to the milk, return to low heat and whisk continuously for around 6 minutes until a smooth, thick white sauce forms, making sure to work into the corners of the pan.
4. Transfer the sauce to a large bowl and stir in the English mustard, cayenne pepper, grated Gruyère and egg yolks until fully combined.
5. In a clean, dry bowl, whisk the egg whites until soft peaks form.
6. Fold the egg whites gently into the cheese mixture in three additions, lifting and folding to keep the mixture light. Spoon the mixture into the prepared ramekins.
7. Top each soufflé with a slice of goat’s cheese, place the ramekins on a baking tray and bake for 20–25 minutes until well risen, springy and cooked through.
8. Allow the soufflés to cool, then run a knife around the edges and remove from the dishes. For make-ahead, turn them upside down on a tray, cover and refrigerate for a few days or freeze for up to one month.
9. To reheat, preheat the oven again to 200°C / 180°C fan / Gas mark 6. Place the soufflés upside down in a shallow dish, top with the remaining goat’s cheese and pour over the cream. Bake for 8–10 minutes until golden. Serve immediately with simply dressed salad.

instructions_source: editorial-classic