Three-cheese souffles

Ingredients

• 50 gButter
• 25 gParmesan
• 300 mlMilk
• 2 pcsBay leaf
• 5 tbspFlour
• 0.5 tspMustard
• 0.25 tspCayenne pepper
• 140 gGruyère
• 3 pcsEgg
• 120 gGoat cheese
• 150 mlCream
• 200 gSpinach

Instructions

1. 1

   Preparation

   • Preheat oven to 200°C (180°C fan). Butter four small (≈200 ml) ramekins.
   • Sprinkle grated Parmesan into the ramekins, turning to coat the sides.
   • Place milk and bay leaves in a saucepan, bring to the boil over low heat, then remove from heat and infuse for 15 minutes.
2. 2

   Make béchamel and cheese base

   • Remove bay leaves. Add butter and flour and cook gently, whisking, until a smooth thick white sauce forms (about 6 minutes).
   • Transfer sauce to a bowl and stir in mustard powder, cayenne, Gruyère and egg yolks until combined.
3. 3

   Whip whites and assemble

   • Beat egg whites in a perfectly clean bowl until soft peaks form.
   • Fold the whites into the cheese sauce in three additions to keep the mixture airy.
   • Fill ramekins and top each with a slice of goat’s cheese; place on a baking tray.
4. 4

   Bake and serve

   • Bake for 20–25 minutes until risen, springy and cooked through.
   • Cool slightly, run a knife around the edge and remove from dishes. Serve immediately with lightly dressed spinach.
5. 5

   Storing / re-baking (optional)

   • To prepare ahead, invert cooled soufflés on a tray, cover and chill or freeze up to 1 month.
   • To re-bake, place inverted soufflés in a shallow dish, top with remaining goat’s cheese and pour over cream. Bake 8–10 minutes until golden.