Three-cheese souffles
Ingredients:
- Butter - 50g
- Parmesan - 25g
- Milk - 300ml
- Bay Leaves - 2
- Plain Flour - 5 tbs
- English Mustard - ½ tsp
- Cayenne Pepper - Pod of
- Gruyère - 140g
- Eggs - 3
- Goats Cheese - 8 slices
- Double Cream - 150ml
- Spinach - to serve
Instructions
- Heat oven to 200C/180C fan/ gas 6 and butter 4 small (about 200ml) ramekins
- Sprinkle the Parmesan into the ramekins, turning until all sides are covered
- Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil
- Turn off the heat and leave to infuse for 15 mins
- Discard the bay leaves, add the butter and flour, and return to a low heat
- Very gently simmer, stirring continuously with a balloon whisk, for about 6 mins until you get a smooth, thick white sauce
- Make sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy
- Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, Gruyère and egg yolks until fully combined
- In a spotlessly clean bowl and with a clean whisk, beat the egg whites just until peaks begin to form
- Carefully fold the egg whites into the cheese sauce in three stages making sure you fold, rather than stir, to keep the egg whites light and airy
- Fill the prepared ramekins with the soufflé mix
- Top each soufflé with a slice of goat’s cheese, then place on a baking tray
- Bake for 20-25 mins or until springy and well risen but cooked through
- Leave to cool, then run a knife around the edge of each dish and remove the soufflés
- If preparing in advance, place soufflés upside down (for neat presentation), on a tray
- Cover tray in cling film
- Chill for a few days or freeze for up to 1 month
- When ready to re-bake, heat oven to 200C/180C fan/gas 6
- Place the upside-down soufflés in a shallow baking dish, top with the remaining goat’s cheese slices and pour over the cream (this stops them from drying out when baked for the second time)
- Cook for 8-10 mins until golden
- Serve immediately alongside some simply dressed salad