Three-Cheese Souffles

Ingredients

• 50 g butter
• 25 g Parmesan cheese
• 300 ml milk
• 2 bay leaves
• 5 tbs all-purpose flour
• ½ tsp English mustard powder
• 1 pinch cayenne pepper
• 140 g Gruy re cheese
• 3 eggs
• 8 slices goat cheese
• 150 ml heavy cream (optional)
• 4 oz fresh spinach (optional)

Steps

1. Preheat oven to 200C (400F). Butter four 200ml ramekins and coat with Parmesan.
2. Infuse milk with bay leaves in a saucepan over low heat; bring to a boil, then remove bay leaves. Stir in butter and flour, simmering gently for 6 minutes until a thick white sauce forms.
3. Transfer sauce to a bowl, then stir in mustard powder, cayenne pepper, Gruy re, and egg yolks until combined.
4. In a separate clean bowl, beat egg whites until soft peaks form.
5. Gently fold egg whites into the cheese sauce in three stages to maintain airiness. Fill prepared ramekins with the souffl mix.
6. Top each souffl with a slice of goat cheese. Bake for 20-25 minutes until risen and golden. Serve immediately, optionally with spinach.