Three-Cheese Soufflés

Instructions

1. 1

   Preheat Oven and Prepare Ramekins

   5 min

   Set your oven to 200°C (or 180°C for fan-assisted models). While the oven heats, take 4 small ramekins (approximately 200ml each), coat the insides generously with butter, and then dust them with Parmesan to ensure a non-stick surface and add flavor.

2. 2

   Infuse Milk with Bay Leaves

   6 min

   In a large saucepan, pour in the milk and add the bay leaves. Heat over low to medium heat until the mixture reaches a gentle boil, then remove from heat and let it rest for 15 minutes to allow the flavors to meld.

3. 3

   Make a Thick White Sauce

   6 min

   After infusing, remove the bay leaves from the saucepan. Add the butter and plain flour, then return to low heat. Stir continuously with a balloon whisk for about 6 minutes until the mixture thickens into a smooth, white sauce with no lumps.

4. 4

   Combine Sauce with Flavorings

   5 min

   Transfer the thick sauce into a large mixing bowl. Stir in the English mustard, a pinch of cayenne pepper, and the grated Gruyère cheese, followed by the egg yolks. Mix thoroughly until all ingredients are well incorporated and the mixture is creamy.

5. 5

   Whip Egg Whites

   5 min

   In a clean, dry bowl, whisk the egg whites using an electric mixer or a whisk until soft peaks form. This should take about 3-4 minutes; the whites should be glossy and hold a peak when the whisk is lifted.

6. 6

   Fold Egg Whites into Cheese Mixture

   6 min

   Carefully fold the whipped egg whites into the cheese sauce in three additions. Use a spatula to gently combine without deflating the mixture, ensuring it remains light and airy. Once combined, spoon the fluffy soufflé mixture into the prepared ramekins.

7. 7

   Add Goat's Cheese and Bake

   28 min

   Place a slice of goat's cheese on top of each filled ramekin. Arrange the ramekins on a baking tray and bake in the preheated oven for 20 to 25 minutes, or until the soufflés are puffed up and have a golden-brown top.

8. 8

   Cool and Release Soufflés

   5 min

   After baking, allow the soufflés to cool for a few minutes. Using a knife, gently run it around the edges of each ramekin to help release the soufflés. If you're preparing them in advance, place them upside down on a tray, cover with cling film, and refrigerate for up to a few days or freeze for up to 1 month.

9. 9

   Re-bake and Serve

   11 min

   When ready to serve, preheat the oven to 200°C. Place the upside-down soufflés in a shallow baking dish, top each with the remaining goat's cheese slices, and pour double cream over to keep them moist. Bake for an additional 8 to 10 minutes until golden and serve immediately with a fresh spinach salad on the side.