[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"recipe-DC8DD438-68A3-4645-859B-7B0A345B8718":3,"related-DC8DD438-68A3-4645-859B-7B0A345B8718":93,"variants-DC8DD438-68A3-4645-859B-7B0A345B8718":135},{"status":4,"recipe":5},"ok",{"id":6,"name":7,"description":8,"steps":9,"richSteps":21,"ingredients":22,"ingredientGroups":63,"variantOf":21,"variantNote":21,"prepTime":64,"cookTime":65,"totalTime":66,"servings":67,"difficulty":54,"category":68,"cuisineType":69,"tags":70,"language":80,"mainImage":81,"images":82,"nutrition":83,"creatorName":88,"creatorUsername":89,"creatorIsPublic":90,"createdAt":91,"updatedAt":92},"DC8DD438-68A3-4645-859B-7B0A345B8718","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.",[10,11,12,13,14,15,16,17,18,19,20],"Preheat the oven to 200C (180C fan) and butter 4 small ramekins.","Sprinkle Parmesan into the ramekins to coat all sides.","Place milk and bay leaves in a saucepan; heat gently to a boil, then turn off and infuse for 15 minutes.","Discard bay leaves, add butter and flour; simmer on low, whisking continuously for about 6 minutes until smooth and thickened.","Transfer sauce to a bowl and whisk in mustard powder, cayenne, Gruyère and egg yolks until fully combined.","In a clean bowl, whisk egg whites until peaks form.","Gently fold egg whites into the cheese sauce in three batches, folding not stirring, until light and airy.","Fill ramekins with soufflé mixture and top with a slice of goat’s cheese. Place on a baking tray.","Bake for 20-25 minutes until springy and well risen.","Cool slightly, then run a knife around the edge and unmold the soufflés. 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