Three-cheese souffles

Video

Preparation

1. Heat the oven to 200C/180C fan/gas 6 and butter 4 small (about 200ml) ramekins. Sprinkle the Parmesan into the ramekins, turning until all sides are covered. Place the milk and bay leaves in a large saucepan over gentle heat and bring to the boil, then turn off the heat and leave to infuse for 15 minutes.
2. Discard the bay leaves, add the butter and flour, and return to low heat. Very gently simmer, stirring continuously with a balloon whisk, for about 6 minutes until you get a smooth, thick white sauce, getting right into the corners of the pan to stop it catching or becoming lumpy.
3. Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne, Gruyère and egg yolks until fully combined.
4. In a spotlessly clean bowl with a clean whisk, beat the egg whites just until peaks begin to form.
5. Carefully fold the egg whites into the cheese sauce in three stages, folding rather than stirring to keep them light and airy. Fill the prepared ramekins with the soufflé mix.
6. Top each soufflé with a slice of goat's cheese, place on a baking tray, and bake for 20–25 minutes, or until springy and well risen but cooked through.
7. Leave to cool, then run a knife around the edge of each dish and remove the soufflés. If preparing ahead, place them upside down on a tray, cover with cling film, and chill for a few days or freeze for up to 1 month.
8. When ready to re-bake, heat 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 over the cream (to stop them drying out). Cook for 8–10 minutes until golden. Serve immediately with simply dressed salad.