Three-Cheese Soufflés… By Lucy Simmons
November 13, 2014
A trio of cheeses, meltingly wonderfully in these light soufflés. Simple to prepare for a truly simple sharing supper or treat. Today served with a drizzle of creamy mustard dressed salad. Enjoy.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 4 Medium
- Pre heat the oven to 200C/ gas mark 6 and grease 4 ramekins, sprinkle the insides with finely grated parmesan turning them so it covers the sides.
- In a saucepan add the milk and ripped bay leaves, put over a medium heat and bringing to the boil. When boiling turn off the heat and let the bay leaves infuse the milk for 15 minutes.
- Remove the bay leaves and add the butter and flour. Put back on a low heat and simmer gently making sure that the mixture is being stirred continuously with a balloon whisk until it is a smooth, thick, white sauce. Make certain to get into the corners of the pan with the whisk so the sauce doesn’t catch and become lumpy.
- When the sauce is thick place in a large bowl and stir in the mustard powder, Gruyere and egg yolks until fully combined.
- In another bowl add the egg whites and whisk until it reaches a soft peaks.
- Fold in the egg whites into the cheese sauce in three stages. Now fill the prepared ramekins with the cheesy soufflé mix.
- Place a slice of goats cheese on the top of the soufflé. Then place the ramekins on a baking tray and bake for 20-25 minutes until golden and well risen.
- Run a sharp knife around the ramekins and serve immediately onto warmed serving plates. Excellent served with a light leaf mustard dressed salad.