Name: Three-cheese souffles
Yield: 4 servings
Cuisine: French
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

Dinner

4 servings

625 cal/serving

Instructions

Step 1

Preheat oven to 400°F and butter four small (about 200ml) ramekins; sprinkle Parmesan to coat sides.

ButterParmesan

Step 2

Heat milk with bay leaves in a saucepan until it comes to the boil, then turn off and leave to infuse for 15 minutes

MilkBay Leaves

Step 3

Discard bay leaves, add butter and flour to the milk and gently simmer, whisking continuously until the sauce is thick and smooth (about 6 minutes)

ButterPlain Flour

Step 4

Separate the eggs, reserving yolks and whites

Eggs

Step 5

Transfer the white sauce to a large bowl and stir in the mustard, cayenne, Gruyère and egg yolks until fully combined

English MustardCayenne PepperGruyèreEggs

Step 6

Beat the egg whites in a spotlessly clean bowl until soft peaks begin to form

Eggs

Step 7

Fold the beaten egg whites into the cheese sauce in three additions to keep the mixture light, then fill the prepared ramekins with the soufflé mix

Step 8

Top each filled ramekin with a slice of goat's cheese, place on a baking tray and bake for 20–25 minutes until risen and springy

Goats Cheese

Step 9

Cool slightly, run a knife around the edges and remove the soufflés; if storing, invert on a tray, cover and chill or freeze

Step 10

To re-bake, preheat oven to 400°F, place upside-down soufflés in a shallow dish, top with the remaining goat's cheese slices and pour over the double cream, then bake 8–10 minutes until golden.

Goats CheeseDouble Cream

Step 11

Serve immediately with simply dressed salad or spinach to serve

Spinach