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Three-cheese souffles

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  • 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


  • 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.

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