Three-cheese souffles

Name: Three-cheese souffles
Prep time: 26 min
Cook time: 55 min
Total time: 1 h 21 min
Yield: 4 servings
Cuisine: France
Ingredients: 1 ¾ oz butter; 1 oz parmesan; 1 ¼ cups milk; 2 bay leaves; ¼ cup + 1 tbsp all-purpose flour; ½ tsp english mustard; Pod of cayenne pepper; 5 oz gruyre; 3 eggs; 8 slices goats cheese; ½ cup + 2 tbsp heavy cream; to serve spinach

A France dinner. Ready in about 1 hour 21 minutes. Difficulty: medium.

26 minPrep (about)
55 minCook (about)
1 hr 21 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

6 slices goats cheese

Fresh & other

1 ⅓ oz butter
⅔ oz parmesan
¾ cup + 3 tbsp milk
4 tbsp all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
3 ⅔ oz gruyre
2 eggs
⅓ cup + 2 tbsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
to serve spinach

Sauces & oils

½ tsp english mustard Shopping tip: Colman's mustard (hot). Dijon works.

Spices & seasonings (2): bay leaves, cayenne pepper

2 bay leaves
Pod of cayenne pepper

How to make it

Steps in our own plain words.

Turn the oven on to 400°F (350°F for a fan oven) plus butter 4 small (about ¾ cup + 1 tbsp) ramekins.
Sprinkle the Parmesan into the ramekins.
Turn until all sides are covered.
Place your milk and bay leaves in a large pot over a gentle heat.
Bring to the boil.
Turn off the heat.
Leave to infuse for 15 mins.
Discard the bay leaves.
Add the butter and flour.
Return to a low heat.
Very simmer, stirring continuously using a balloon whisk, for around 6 mins till you get a smooth, thick white sauce.
Make sure that you get right in your corners of your pan to stop your sauce from catching or becoming lumpy.
Wait until thickened.
Move the sauce to a large bowl.
Mix in your mustard powder, cayenne pepper, Gruyère plus egg yolks until fully mixed.
Beat the egg whites until peaks begin to form in a spotlessly clean bowl plus with a clean whisk.
Fold the egg whites in your cheese sauce.
Do it in three stages making you fold, rather than mix, to keep your egg whites light and airy.
Fill your prepared ramekins with the soufflé mix.
Top every soufflé using a slice of goat’s cheese.
Place on a baking tray.
Bake for 20-25 mins till springy and well risen but cooked through.
Leave to cool.
Run a knife around the edge of every dish.
Remove the soufflés, if preparing.
Do it in advance, place soufflés upside down, on a tray.
Cover tray in cling film.
Chill for some days or freeze.
Keep going for up to 1 month.
Wait until ready to re-bake.
Turn the oven on to 400°F (350°F for a fan oven).
Place your upside-down soufflés in shallow baking dish.
Top with the rest of the goat’s cheese slices.
Pour over the cream.
Cook for 8-10 mins until golden.
Serve right away alongside some dressed salad.