Ultimate Three-Cheese Soufflés

Step 1: Preheat the Oven and Prepare the Ramekins

• Preheat the oven to 200C/180C fan/gas 6.
• Butter 4 small (about 200ml) ramekins and sprinkle the finely grated Parmesan into the ramekins. Rotate the ramekins to coat the sides with Parmesan, ensuring they are evenly covered.

Step 2: Infuse the Milk

• In a large saucepan, place 300ml full-fat milk and 2 bay leaves over a gentle heat.
• Bring the mixture to a boil, then turn off the heat and let it sit to infuse for 15 minutes.

Step 3: Make the White Sauce

• Discard the bay leaves from the milk.
• Add 50g butter and 5 tbsp plain flour to the pan, stirring constantly with a balloon whisk over low heat. Simmer gently for about 6 minutes, ensuring the mixture becomes a smooth, thick white sauce. Be sure to stir the edges of the pan to avoid lumps or burning.

Step 4: Combine the Cheese Sauce

• Transfer the sauce to a large bowl.
• Stir in ½ tsp English mustard powder, a pinch of cayenne pepper, 140g grated Gruyère, and the 3 egg yolks. Mix well until fully combined and smooth.

Step 5: Whisk the Egg Whites

• In a clean bowl, beat the 3 egg whites using a clean whisk until soft peaks begin to form.

Step 6: Fold in the Egg Whites

• Fold the beaten egg whites into the cheese sauce in three stages, being careful not to deflate the mixture. Use a folding motion to keep the egg whites light and airy.

Step 7: Prepare the Soufflés

• Carefully fill the prepared ramekins with the soufflé mixture. Leave a small gap at the top.
• Top each soufflé with a slice of goat's cheese.

Step 8: Bake the Soufflés

• Place the ramekins on a baking tray and bake for 20-25 minutes or until the soufflés are well risen, golden, and springy to the touch.

Step 9: Cool and Store (Optional)

• Cool the soufflés slightly, then run a knife around the edges to loosen them from the ramekins.
• Carefully remove the soufflés from the ramekins. If preparing in advance, place them upside down on a tray, cover with cling film, and chill for up to 3 days or freeze for up to 1 month.

Step 10: Re-Bake and Serve

• When ready to serve, preheat the oven to 200C/180C fan/gas 6.
• Place the upside-down soufflés in a shallow baking dish. Top with the remaining goat’s cheese slices and pour 150ml double cream over them to prevent them from drying out.
• Bake for 8-10 minutes until golden and bubbly. Serve immediately with a side of fresh salad.

Tips:

• Goat’s Cheese: Choose a goat’s cheese with a rind, like Capricorn or Soignon, as it helps the slices hold their shape during baking.

• Salad Pairing: To balance the richness of the soufflés, serve with peppery leaves like rocket or watercress, or the bitter crunch of chicory or treviso. A sharp dressing of mustard and wine vinegar complements the richness perfectly.