Instruction

• Heat 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 a gentle heat and bring to the boil
• Turn off the heat and leave to infuse for 15 mins
• Discard the bay leaves, add the butter and flour, and return to a low heat
• Very gently simmer, stirring continuously with a balloon whisk, for about 6 mins until you get a smooth, thick white sauce
• Make sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy
• Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, Gruyère and egg yolks until fully combined
• In a spotlessly clean bowl and with a clean whisk, beat the egg whites just until peaks begin to form
• Carefully fold the egg whites into the cheese sauce in three stages making sure you fold, rather than stir, to keep the egg whites light and airy
• Fill the prepared ramekins with the soufflé mix
• Top each soufflé with a slice of goat’s cheese, then place on a baking tray
• Bake for 20-25 mins or until springy and well risen but cooked through
• Leave to cool, then run a knife around the edge of each dish and remove the soufflés
• If preparing in advance, place soufflés upside down (for neat presentation), on a tray
• Cover tray in cling film
• Chill for a few days or freeze for up to 1 month
• When ready to re-bake, heat 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 (this stops them from drying out when baked for the second time)
• Cook for 8-10 mins until golden
• Serve immediately alongside some simply dressed salad