Dinner

Three-Cheese Soufflés

Name: Three-Cheese Soufflés
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Cuisine: French
Ingredients: 50g butter; 25g Parmesan; 300ml milk; 2 bay leaves; 5 tbs plain flour; ½ tsp English mustard; cayenne pepper, Pod of; 140g Gruyère; 3 eggs, separated into yolks and whites; 8 slices goat’s cheese, sliced; 150ml double cream; spinach, to serve

Light, twice-baked individual soufflés made with Parmesan, Gruyère and goat’s cheese in a creamy white sauce.

1 hr 10 min
550 kcal
Vegetarian
French

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

Get the shopping list

Ingredients

For 4 servings

Steps

Step 1:
Heat the oven to 200C/180C fan/gas 6 and butter 4 small (about 200ml) ramekins.
Step 2:
Sprinkle the Parmesan into the ramekins, turning them until all sides are covered.
Step 3:
Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil.
Step 4:
Turn off the heat and leave to infuse for 15 minutes.
15 min
Step 5:
Discard the bay leaves, add the butter and flour, and return to a low heat.
Step 6:
Very gently simmer, stirring continuously with a balloon whisk, for about 6 minutes until you have a smooth, thick white sauce.
6 min
Step 7:
Whisk right into the corners of the pan to stop the sauce from catching or becoming lumpy.
Step 8:
Transfer the thickened sauce to a large bowl.
Step 9:
Stir in the mustard powder, cayenne pepper, Gruyère and egg yolks until fully combined.
Step 10:
In a spotlessly clean bowl, use a clean whisk to beat the egg whites just until peaks begin to form.
Step 11:
Carefully fold the egg whites into the cheese sauce in three stages, folding rather than stirring to keep them light and airy.
Step 12:
Fill the prepared ramekins with the soufflé mixture.
Step 13:
Top each soufflé with a slice of goat’s cheese and place on a baking tray.
Step 14:
Bake for 20–25 minutes, until springy, well risen and cooked through.
20–25 min
Step 15:
Leave to cool, then run a knife around the edge of each dish and remove the soufflés.
Step 16:
If preparing in advance, place the soufflés upside down on a tray for neat presentation, cover the tray with cling film, and chill for a few days or freeze for up to 1 month.
Step 17:
When ready to re-bake, heat the oven to 200C/180C fan/gas 6.
Step 18:
Place the upside-down soufflés in a shallow baking dish, top with the remaining goat’s cheese slices, and pour over the cream.
Step 19:
Cook for 8–10 minutes until golden.
8–10 min
Step 20:
Serve immediately alongside some simply dressed salad.