Three-cheese souffles
Light, fluffy three-cheese soufflés with a golden goats-cheese topping — creamy, savory and elegant served with greens.
Servings
4
Difficulty
Easy
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Ingredients
main
- 50 g butter
- 25 g parmesan
- 300 ml milk
- 2 pcs bay leaves
- 5 tbsp plain flour
- 0.5 tsp english mustard powder
- 1 pod cayenne pepper
- 140 g gruyère
- 3 pcs eggs yolks
- 8 pcs goats cheese slices
- 150 ml double cream
- spinach (to serve)
Directions
- 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, bring to the boil, turn off the heat and leave to infuse for 15 minutes.
- Discard the bay leaves, add the butter and flour, return to low heat and very gently simmer, stirring continuously for about 6 minutes until you get a smooth, thick white sauce.
- 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 beat the egg whites just until peaks begin to form.
- Carefully fold the egg whites into the cheese sauce in three stages, keeping the mixture light and airy, then fill the prepared ramekins with the soufflé mix.
- Top each soufflé with a slice of goat’s cheese, place on a baking tray and bake for 20–25 minutes until springy, well risen and cooked through.
- Leave to cool slightly, run a knife around the edge and remove the soufflés; if preparing in advance chill upside down covered or freeze and re-bake as instructed.
- To re-bake: heat oven to 200C/180C fan/gas 6, place upside-down soufflés in a shallow dish, top with remaining goat’s cheese, pour over the cream and cook 8–10 minutes until golden; serve immediately with simply dressed salad.