Tasty Three Cheese Soufflés

What does it include?

Ingredients

• 50g butter
• 25g parmesan
• 300 ml of milk
• 2 bay leaves
• 75 ml plain flour
• ½ teaspoon English mustard
• cayenne pepper pod
• 140 g de gruyere
• 3 eggs
• 8 slices of goat cheese
• 150 ml double cream
• spinach to serve

How to prepare it step by step?

Preparation

1. Heat the oven to 200°C/180°C fan/gas 6 and butter 4 small ramekins (about 200ml). Sprinkle the Parmesan cheese into the ramekins and turn to coat all sides.
2. Place the milk and bay leaves in a large saucepan over low heat and bring to a boil. Turn off the heat and let it infuse for 15 minutes.
3. Remove the bay leaves, add the butter and flour, and cook over low heat, stirring continuously with a whisk for about 6 minutes until you obtain a smooth, thick white sauce.
4. Transfer the sauce to a large bowl and add the mustard powder, cayenne pepper, Gruyere and egg yolks, mixing well.
5. In a clean bowl, beat the egg whites until they begin to form peaks.
6. Fold the egg whites into the cheese sauce in three stages, folding gently to keep them aerated. Fill the prepared molds with the souffle mixture.
7. Top each soufflé with a slice of goat cheese and place on a baking sheet. Bake for 20-25 minutes until springy and well risen.
8. To serve, preheat the oven to 200°C/180°C. Place the soufflés inverted on a platter, cover with the remaining goat cheese and pour the cream. Bake for 8-10 minutes until golden. Serve with fresh spinach.