Three-cheese souffles
French-inspired, light and airy three-cheese soufflés baked in individual ramekins, finished with a goat cheese topping and served with a simple dressed salad.
Pasos
- 1
Preheat the oven to 200C (180C fan) and butter 4 small ramekins.
- 2
Sprinkle Parmesan into the ramekins to coat all sides.
- 3
Place milk and bay leaves in a saucepan; heat gently to a boil, then turn off and infuse for 15 minutes.
- 4
Discard bay leaves, add butter and flour; simmer on low, whisking continuously for about 6 minutes until smooth and thickened.
- 5
Transfer sauce to a bowl and whisk in mustard powder, cayenne, Gruyère and egg yolks until fully combined.
- 6
In a clean bowl, whisk egg whites until peaks form.
- 7
Gently fold egg whites into the cheese sauce in three batches, folding not stirring, until light and airy.
- 8
Fill ramekins with soufflé mixture and top with a slice of goat’s cheese. Place on a baking tray.
- 9
Bake for 20-25 minutes until springy and well risen.
- 10
Cool slightly, then run a knife around the edge and unmold the soufflés. If prepping ahead, invert and chill.
- 11
When ready to reheat, bake at 200C / 180C fan for 8-10 minutes until golden; serve immediately with a simple dressed salad.
