Three-cheese souffles

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, Gruyère and egg yolks until fully combined.

5. 5

   In a spotlessly clean bowl and with a clean whisk, beat the egg whites just until peaks begin to form.

6. 6

   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.

7. 7

   Fill the prepared ramekins with the soufflé mix. Top each soufflé with a slice of goat’s cheese, then place on a baking tray.

8. 8

   Bake for 20-25 mins or until springy and well risen but cooked through.

9. 9

   Leave to cool, then run a knife around the edge of each dish and remove the soufflés. If preparing in advance, chill or freeze at this stage.

10. 10

    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.

11. 11

    Cook for 8-10 mins until golden. Serve immediately alongside some simply dressed salad or spinach.