Three-cheese souffles

Miscellaneous · France classic.

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

Method

1. Heat the pan — Heat oven to 200C/180C fan/ gas 6 and butter 4 small (about 200ml) ramekins.
2. Cover and cook — Sprinkle the Parmesan into the ramekins, turning until all sides are covered.
3. Bring to a boil — Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil.
4. Heat the pan — Turn off the heat and leave to infuse for 15 mins.
5. Heat the pan — Discard the bay leaves, add the butter and flour, and return to a low heat.
6. Simmer — Very gently simmer, stirring continuously with a balloon whisk, for about 6 mins until you get a smooth, thick white sauce.
7. Continue cooking — Make sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy.
8. Stir — Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, Gruyère and egg yolks until fully combined.
9. Whisk — In a spotlessly clean bowl and with a clean whisk, beat the egg whites just until peaks begin to form.
10. Stir — 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.
11. Mix together — Fill the prepared ramekins with the soufflé mix.
12. Continue cooking — Top each soufflé with a slice of goat’s cheese, then place on a baking tray.

More France recipes

• Coq au Vin
• Ratatouille
• Croissants
• Bœuf Bourguignon
• Quiche Lorraine
• French Onion Soup